Seared ostrich fillet and baked pear salad

Seared ostrich fillet and baked pear salad

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  • 2
  • Easy
  • Fat conscious


  • 2 pears
  • Butter
  • 4 t brown sugar
  • 200 g ostrich fillet
  • 1 T olive oil
  • Rocket
  • Balsamic

Cooking Instructions

Preheat the oven to 180°C.
Halve pears and top with a knob of butter, brown sugar and thyme. Roast for 15 minutes or until caramelised but still slightly firm.
In a pan over a high heat, sear ostrich fillet in olive oil for 5 to 10 minutes or until cooked to your liking.
Arrange the pears on plates, top with thick slices of warm ostrich fillet, a scattering of rocket and a good drizzle of sticky balsamic glaze.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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