Ingredients:

• 4 x 225g ostrich fillet steaks
• 4 rashers of smoked streaky bacon diced
• 1 medium leek washed and chopped
• 1 medium onion diced
• 1 clove garlic chopped
• 1/4 pint red wine
• 2 tbsp brandy
• 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.

Method:

• Melt half the butter in a frying pan.
• When bubbling add the streaky bacon, garlic, onion and fry on a medium heat for two minutes.
• Add the mushrooms, thyme and leek and fry for a further 1/2 minute.
• Add the red wine, reduce the wine to about half the volume.
• Add the cream and reduce the liquid until slightly thick, then add the brandy stirring well.
• Adjust the seasoning with the salt and black pepper.
• Panfry the ostrich fillets in the remaining butter and olive oil for 2 minutes each side for a rare steak.
• Serve the steaks with the sauce and some buttered spinach.