Ostrich Fillet with Candied Beetroot
Ostrich Fillet with Candied Beetroot


1 packet McCain Diced Beetroot - defrosted & steamed till cooked

1 tbsp Olive Oil

2g Oryx Desert Salt
Ground Black pepper to taste
1kg Ostrich steaks or fillets

For the sauce/marinade
6 tbsp Olive Oil
4 tbsp Balsamic Vinegar
2 tsp Oryx Desert Salt
1 tsp Ground Black Pepper
2 heaped tsp Paprika
2 tbsp Raw Honey
150g Cranberries
1 tsp Caramel Essence
1 tsp dried Thyme

Garnish with Almond flour and Freshly chopped thyme



Prep time: 10min
Cooking Time: 15min
Servings: 5-6


For the Ostrich Fillet
Preheat a frying pan with olive oil
Place the ostrich fillets in the hot pan and season with salt and ground black pepper,
Fry for 4 min on each side for medium rare
Once all the meat is cooked remove from the pan to rest

In the meantime
Mix all the marinade ingredients together till the honey is dissolved,
pour the marinade in the pan and allow to thicken as the moisture evaporates and keep stirfrying till the all beetroot is cooked almost crispy and candied to perfection

Place the fillets back in the pan, stir fry with the candied beetroot and cranberries till covered by the marinade
Garnish with almond flour and freshly chopped thyme.


Recipe & Photo Credit: @izellehoffman