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Ostrich Fillets With Wild Mushrooms

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      Title: OSTRICH FILLETS WITH WILD MUSHROOMS
 Categories: Poultry, Game
      Yield: 6 Servings
 
    1/2 lb Wild mushrooms
           (portabello, shitake)
      6    Ostrich fillets
    1/2 tb Unsalted butter, melted
    1/2 tb Olive oil
      2 tb Minced shallots
      2 lg Garlic cloves
    1/2 ts Unsalted butter
      1 tb Olive oil
    1/2 c  Beef stock
    1/2 tb Tomato paste
    1/3 c  Dry red wine
           Coarse Sea salt, to taste
           Fresh black pepper, to taste
           Cayenne pepper, to taste
           Fresh parsley, minced
 
  Slice 1/2 lb portobello, shiitake, or other "wild mushrooms. In a
  skillet over medium- high heat, melt 1/2 tablespoon unsalted butter
  with 1/2 tablespoon olive or canola oil. Add mushrooms and brown
  lightly. Add 2 tablespoons minced shallots and 2 large garlic cloves,
  finely minced; cook, stirring, 2 minutes. Season with coarse sea
  salt, freshly ground black pepper, and dash cayenne pepper. Set
  aside. Select a heavy skillet large enough to hold 6 ostrich fillets
  without touching and place over medium-high to high heat. Add 1/2
  tablespoon unsalted butter and 1 tablespoon olive or canola oil. When
  foam subsides, add fillets and saute quickly, turning once, until
  nicely browned on both sides, 1 to 2 minutes on each side. Sprinkle
  with coarse sea salt and freshly ground black pepper as you turn
  fillets and be careful not to overcook. Test as directed and transfer
  fillets to a heated platter. Pour off any fat in skillet and return
  to high heat. Add 1/2 cup beef stock and 1/2 tablespoon tomato paste.
  Cook, stirring up any browned bits on skillet bottom, until liquid is
  reduced to about 3 table-spoons. Add 1/3 cup dry red wine or Madeira
  and boil 2 minutes. Add reserved mushrooms to skillet, heat briefly,
  and pour over fillets. Sprinkle with minced fresh parsley and serve
  immediately.
 
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