Ostrich steak with mushrooms, vegetables, and caramelized shallots

Remove the steaks from the refrigerator at least 30 minutes beforehand. Season with salt and pepper.

Cut the bell pepper and zucchini into wider strips. Heat olive oil in a pan and sauté the vegetables in the hot pan until golden. Sauté quickly for only a few minutes; the vegetables must remain crispy. Season with salt and pepper. 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 soft. Season with salt, pepper, and add caraway.

In a small saucepan, combine the wine with the broth, reduce by half, add cornstarch (Solamyl) and cook for a little longer until the sauce thickens. Stir in mustard, honey, and season with salt and pepper.