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
2 tbsp olive oil for frying the steaks
Black pepper and sea salt to taste
- 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.
- 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.
- Pour in the cream and reduce the liquid until slightly thick. Then add the brandy stirring well. Season with salt and black pepper.
- 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.