Main Meals

Seared ostrich steaks with tapenade and pasta

30 minutes
15 minutes
Wine/Spirit Pairing
Morgenhof Merlot 2001

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  • 4-5 portions ostrich fillet, 100g each
  • Coarse sea salt and milled black pepper
  • Olive oil
  • Tapenade for spreading
  • Chopped Italian parsley

For serving: cooked pasta, such as penne, tossed with baby tomatoes, a few chopped anchovies, olives, parsley and some olive oil. Pat the meat dry, season and moisten with oil.
Quickly sear the steaks in a hot, non-stick pan to brown on both sides. Remove and place on a baking tray. Spread steaks with tapenade, sprinkle with chopped parsley and moisten with oil.
Bake at 180ºC for 5 minutes. The steaks will still be nice and rare. Cover with foil and leave to rest for 5 minutes. Serve with the pasta.

TASTE’s take:
Prime cuts of ostrich need fast cooking to ensure that they stay juicy.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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