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.

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 a pinch of cayenne pepper. Set aside.

Select a heavy skillet large enough to hold the 6 ostrich fillets without touching and place over medium-high to high heat. Add remaining butter and 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 beef stock and tomato paste. Cook, stirring up any browned bits on skillet bottom, until liquid is reduced to about 3 tablespoons. Add 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.

This recipe yields 6 servings.

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