Ostrich filet mignon with sauce chasseur

Roux:

1. In a saucepan, melt the butter over medium heat.
2. Add the flour gradually and cook for 2 to 3 minutes.
3. Remove from the heat and set aside.

Sauce:

1. In a skillet, heat the oil and butter over medium-high heat.
2. Cook the mushrooms and set aside.
3. In another saucepan, combine the shallot, garlic and white wine.
4. Reduce over medium heat at a simmer, avoiding a rolling boil.
5. Cook for about 20 minutes or until the wine has reduced by 3/4.
6. Add the veal stock.
7. With a whisk, add the roux gradually until the sauce reaches the desired consistency. Simmer for 10 minutes.
8. Strain the sauce through a fine sieve and return to the saucepan. Stir in the tomato paste.
9. Add the mushrooms and tarragon.
10. Season with salt and pepper.
11. Set aside and keep warm.

Meat:

1. In a skillet, heat the oil and butter over medium-high heat.
2. Season the tenderloins.
3. Once the butter foams, cook the tenderloins for 2 to 3 minutes on each side for rare, or a bit more if desired.
4. Remove from the heat and let rest for 2 to 3 minutes.
5. Serve with potatoes au gratin and vegetable of your choice.
6. Top the meat with the sauce – or serve separately in a gravy boat.