Ostrich Steak with Mushrooms, Vegetables, and Caramelized Shallots

INSTRUCTIONS

• 1
  Take the steaks out of the fridge at least 30 minutes in advance. Salt and pepper them.
• 2
  Cut the bell pepper and zucchini into wider strips. Heat olive oil in a pan and sauté the vegetables on a hot pan until golden. Sauté quickly and only for a few minutes, the vegetables must remain crunchy. Salt and pepper them. Peel the shallots and cut them in half. Heat 1 tablespoon of butter in a pan, add the shallots, and sprinkle with sugar. Let them caramelize over low heat, stirring occasionally. Set aside. In the same pan, heat the second tablespoon of butter and sauté the mushrooms until they are soft. Salt, pepper, and add cumin.
• 3
  In a small saucepan, mix the wine with the broth and reduce by half, add cornstarch and cook for a while until the sauce thickens. Stir in mustard, honey, and season with salt and pepper.
• 4
  Now prepare the steaks. Heat the pan to maximum and sear the meat on each side for about 2-3 minutes (medium-rare). Place the meat in aluminum foil, add a tablespoon of butter, and wrap it. Let it rest for five minutes. This will keep all the juices in the meat. Then slice the meat into thin slices. Salt and pepper.
• 5
  Spread the vegetables and mushrooms on a plate, serve with sliced steak and sauce. Garnish with microgreens.