Ostrich Steak with Mushrooms, Vegetables, and Caramelized Shallots

Remove the steaks from the refrigerator at least 30 minutes before preparation to allow them to reach room temperature. Season with salt and 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 them crunchy. Season with salt and pepper. Set aside.

Peel and halve the shallots. Melt 1 tbsp butter in a pan, add the shallots, and sprinkle with raw cane 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 ground caraway.