John Myers
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Ostrich Fillet on Rooibos and Fig Sauce with Sweet Potatoes
The perfect ostrich fillet on rooibos and fig sauce with sweet potatoes recipe with a picture and simple step-by-step instructions.
Ostrich fillets
- 4 Pc. Figs fresh
- 1 tbsp Honey
- 1 shot Balsamic vinegar with fig
- 250 ml Gravy
- 50 ml Rooibos Tea Syrup
- 1,25 kg Ostrich fillet
- 2 tbsp Oil
potatoes and vegetables
- 1,25 kg Sweet potatoes
- 1 shot Olive oil
- 1 pinch Salt
- 1 bunch Rosemary
- 500 g Sweet peas
- 1 tbsp Butter
Ostrich fillets
- For the sauce, sauté the figs in a little honey and fig balsamic vinegar, then add rooibos tea syrup and roast stock and simmer for about 10 minutes
- In the meantime, fry the ostrich fillet in oil on both sides for 3 minutes and then cook in the oven with the potatoes (see below) for another 8 minutes to keep the meat medium.
potatoes and vegetables
- Peel the potatoes and cut into equal wedges, then brush with olive oil and season with a little salt.
- Spread the potatoes on a tray with the rosemary and cook in the oven at around 180 ° C for 25-30 minutes. Brush every now and then with olive oil or butter.
- At the same time, sauté the sugar peas briefly in a little butter in the pan. Then serve everything together.
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