Pan-fried Ostrich Fillet with Wild Mushrooms, Leek and Smoked Bacon

4x 180g Ostrich fillet steaks
4 rashers of smoked streaky bacon, diced
1 medium leek, washed and chopped
1 medium onion, diced
1 clove of garlic, chopped
¼ pt/ 140 ml red wine
2 tsp chopped fresh thyme
30g wild mushrooms soaked in warm water for 20 minutes
200ml double cream
100g butter
2 tbsp olive oil for frying the steaks
Black pepper and sea salt to taste

Serves 4

  1. Melt half the butter in a frying pan, when it is bubbling add the streaky bacon, garlic, onion and fry on a medium heat for 2 minutes.
  2. Then add the mushrooms, thyme and leek then fry for a further ½ minute. Add the red wine to the pan, and then reduce to half the volume.
  3. Pour in the cream and reduce the liquid until slightly thick. Then add the brandy stirring well. Season with salt and black pepper.
  4. Pan fry the ostrich fillet in the remaining butter and olive oil for 2 minutes on each side for a rare steak.

Serve the fillets with the sauce and some buttered spinach.