8 ounce Mushrooms, Wild
6 Ostrich, Fillets
1 teaspoon Butter, Melted
1 teaspoon Olive Oil
2 tablespoon Shallots, Minced
2 large Garlic Cloves
teaspoon Butter
1 tablespoon Olive Oil
cup Beef Stock
1 teaspoon Tomato Paste
1/3 cup Red Wine

Slice portobello, shiitake, or other wild mushrooms. Melt butter with olive oil. Add mushrooms and brown lightly. Add shallots and minced garlic; cook, stirring, 2 mins. Season with pepper, salt and dash cayenne pepper. Heat very large skillet and add butter and oil. When foam subsides, add fillets and saute quickly, turning once, until nicely browned on both sides, 2 mins on each side. Sprinkle with coarse sea salt and freshly ground black pepper as you turn fillets and be careful not to overcook. Transfer fillets to a heated platter.

Pour off any fat in skillet and return to high heat. Add beef stock and tomato paste. Cook, stirring up any browned bits on skillet bottom, until liquid is reduced to about 3 tb. Add red wine or madeira and boil 2 mins. Add reserved mushrooms to skillet, heat briefly, and pour over fillets. Sprinkle with minced fresh parsley and serve immediately.