Instructions: * Note: Select ostrich steaks 1/2-inch thick and cut into cutlets of 3 to 4 ounces each. Place cutlets between sheets of waxed paper and, with a meat mallet, pound evenly 1/8- to 1/4-inch thick.

Sprinkle cutlets lightly on both sides with salt and black pepper and pound in gently. Heat unsalted butter and canola or olive oil in a heavy skillet over medium-high to high heat. When hot, add cutlets and saute, turning once, until lightly browned, 30 to 45 seconds per side. Add brandy and cook very rapidly, turning cutlets once, until brandy has almost evaporated, about 1 minute. Remove cutlets to a heated platter and keep warm.

Add sherry and mustard to skillet; cook, stirring, until well mixed and slightly thickened, about 2 minutes. Remove from heat, add minced fresh chives, and pour over cutlets. Serve immediately.

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