Roasted Ostrich Fillet

🛒 Ingredients

• Ostrich Fillet 150 g · 165 kcal
• Olive Oil 15 g · 130 kcal
• Garlic 5 g · 7 kcal
• Fresh Rosemary 2 g · 3 kcal
• Potatoes 150 g · 116 kcal
• Asparagus 100 g · 20 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Peel and cut potatoes into wedges, toss with a little olive oil, salt, and pepper.
2. Place seasoned potatoes on a baking sheet and roast for 15 minutes. Meanwhile, trim the woody ends off the asparagus.
3. Pat the ostrich fillet dry, season generously with salt, pepper, minced garlic, and fresh rosemary. Heat a cast-iron skillet over medium-high heat with the remaining olive oil.
4. Sear the ostrich fillet for 2-3 minutes per side until beautifully browned. Add the asparagus to the baking sheet with the potatoes.
5. Transfer the seared ostrich fillet to the baking sheet with the vegetables. Roast everything for another 10-12 minutes for medium-rare, or longer for desired doneness.
6. Remove from oven, let the ostrich rest for 5 minutes before slicing. Serve the sliced ostrich with the roasted potatoes and asparagus.