What are the main ingredients in Truffle Butter & Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel, Butter

What is the nutritional information of Truffle Butter & Ostrich Fillet?

Calories: 576, Carbs: 66 grams, Fat: grams, Protein: 45.3 grams, Sugar: 13.3 grams, Salt: 185 grams

How do I prepare Truffle Butter & Ostrich Fillet?

ROAST WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). TRUFFLE & TOAST: In a bowl, combine 20g of butter with the truffle oil and set aside. Place the almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE GREENS: Rinse and finely slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 5-6 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover. ON TO THE OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning. TIME TO DINE!: Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted almonds. Easy, Chef!

What should be prepared from my kitchen to make Truffle Butter & Ostrich Fillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel, Butter

Truffle Butter & Ostrich Fillet

Perfectly tender ostrich fillet is basted in a decadent truffle butter. Paired with golden, oven-roasted potato wedges and a medley of braised leeks & green beans garnished with toasted almonds. Simply stunning!

Truffle Butter & Ostrich Fillet

with braised leeks & green beans

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Free-range Ostrich Fillet
Garlic Clove
Garlic Cloves
Green Beans
Leeks
NOMU Provençal Rub
Ostrich
Potato
Truffle Oil

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Paper Towel
Butter

Photo of Truffle Butter & Ostrich Fillet

Serves 1

ROAST WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TRUFFLE & TOAST
In a bowl, combine 10g of butter with the truffle oil and set aside. Place the almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE GREENS
Rinse and finely slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 5-6 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover.
ON TO THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted almonds. Easy, Chef!

Potato - 200g
NOMU Provençal Rub - 5ml
Truffle Oil - 2.5ml
Almonds - 15g
Leeks - 100g
Green Beans - 150g
Garlic Clove - 1
Free-range Ostrich Fillet - 150g

Download the Recipe

Serves 2

ROAST WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TRUFFLE & TOAST
In a bowl, combine 20g of butter with the truffle oil and set aside. Place the almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE GREENS
Rinse and finely slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 5-6 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 2-3 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover.
ON TO THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted almonds. Easy, Chef!

Potato - 400g
NOMU Provençal Rub - 10ml
Truffle Oil - 5ml
Almonds - 30g
Leeks - 200g
Green Beans - 300g
Garlic Cloves - 1
Free-range Ostrich Fillet - 300g

Download the Recipe

Serves 3

ROAST WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TRUFFLE & TOAST
In a bowl, combine 30g of butter with the truffle oil and set aside. Place the almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE GREENS
Rinse and finely slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 6-7 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 3-4 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover.
ON TO THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted almonds. Easy, Chef!

Potato - 600g
NOMU Provençal Rub - 15ml
Truffle Oil - 7,5ml
Almonds - 45g
Leeks - 300g
Green Beans - 450g
Garlic Cloves - 2
Free-range Ostrich Fillet - 450g

Download the Recipe

Serves 4

ROAST WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TRUFFLE & TOAST
In a bowl, combine 40g of butter with the truffle oil and set aside. Place the almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE GREENS
Rinse and finely slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the halved green beans until charred, 6-7 minutes (shifting occasionally). Add a splash of water and cover. Simmer until the water has evaporated, 3-4 minutes. In the final 1-2 minutes, toss in a knob of butter and the grated garlic. Remove from the pan, season, and cover.
ON TO THE OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with the truffle butter. Remove from the pan, wrap up in tinfoil with all the pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
TIME TO DINE!
Plate up the golden wedges, and side with the braised green veggies and the fillet slices. Finish with a drizzle of all the juices from the steak and sprinkle over the toasted almonds. Easy, Chef!