Ostrich Steak with Mushrooms, Vegetables, and Caramelized Shallots

Remove the ostrich steaks from the refrigerator about 30 minutes before preparation so they can reach room temperature. Season with salt and freshly ground pepper.

Cut bell pepper and zucchini into wide strips. Heat olive oil in a pan and sauté the vegetables over high heat until golden brown. Cook for only a few minutes to keep the vegetables crisp. Season with salt and pepper. Peel and halve the shallots. In another pan, melt 1 tbsp butter, add the shallots, and sprinkle with brown sugar. Caramelize over low heat, stirring occasionally. Set aside. In the same pan, heat the remaining butter and sauté the mushrooms until soft. Season with salt, pepper, and cumin.

For the sauce, reduce red wine and beef stock by half in a small saucepan. Mix cornstarch with a little cold water, add to the sauce, and bring to a quick boil until it thickens. Stir in Dijon mustard and honey, and season with salt and pepper.