Ostrich Fillet with herbs

Ingredients:

Ostrich Fillet 600 - 800 gr. Mixture of different kinds of herbs (thyme, oregano, rosemary, salvia, etc.)   White wine 50 ml Olive Oil 100 ml "Aceto balsamico di Modena" 15 ml Salt, Pepper

Beat the fillet flat with a meat mallet and season. Sauté the meat in olive oil. Fry the fillet for a few seconds on both sides and lower the heat. Cook fillet to suit taste and add the white wine. Simmer until the sauce thickens. Next add the fresh herbs and stir well away from fire. Served with boiled vegetables and chips, or with mediterranean salad seasoned with olive oil and "aceto balsamico di Modena".