Instructions: * Note: Select trimmed tenderloin fillets of uniform size, about 1 1/2 inches thick, and let come to room temperature. Saute as directed and do not overcook; fillets must be rare. To test, press the fillet with a fingertip; the meat should feel soft and should spring back immediately.

Select a heavy skillet large enough to hold 6 ostrich fillets in a single layer without touching and place over medium-high to high heat. Add 1/2 tablespoon butter and the olive or canola oil. When foam subsides, add ostrich fillets and saute quickly, turning once, until nicely browned on both sides and rare in center, 1 to 2 minutes on each side. Sprinkle with coarse sea salt and freshly-ground black pepper as you turn fillets over and be careful not to overcook. Test as directed.

Transfer fillets to a heated platter and keep warm. Lower heat to medium, then add minced shallots to skillet. Cook, stirring, 2 minutes. Raise heat to high and add brandy, stirring up any browned bits on skillet bottom. Cook until liquid is reduced to about 1/3 cup. Swirl in remaining 1/2 tablespoon unsalted butter and pour over fillets. Sprinkle with cilantro and serve immediately.

This recipe yields 6 servings.

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