Ostrich Fillet with peppercorns

Ingredients:

Ostrich Fillet 600 - 800 gr. Black peppercorns 100 gr. Finely chopped onion 100 gr. Fresh Mushrooms sliced 200 gr. Brandy 50 ml Red Wine 50 ml Fresh cream 150 ml Olive Oil 100 ml Salt, Pepper

Press the fillet onto the peppercorns on a hard surface so that the corns are evenly attached on the meat. Sauté the fillet in olive oil for a few minutes, remove from pan and set asite. Add the onions in olive oil and stir fry for a few seconds and then add the mushrooms and stir fry for another 5 minutes. Next add the meat, salt and ground pepper to the onions and mushrooms. Add the brandy and allow the flame to burn for a few seconds and then pour in the red wine. Simmer until sauce thickens. Add the fresh cream and simmer in low heat until the sauce is thickens. The dish is served with boiled vegetables and chips.