OSTRICH FILLETS WITH PIZZIOLA SAUCE

Ingredients

5 Tbsp extra virgin olive oil, plus extra for drizzling 2 cloves garlic, crushed and roughly chopped 500 g ostrich-fillet steaks Sea salt and freshly ground pepper, to taste 1 400g tin chopped Italian tomatoes a few sprigs of oregano, chopped 2 cups dry red wine a pinch of sugar mashed gem squash, to serve

Cooking Instructions

Gently heat the oil and garlic in a wide pan. Remove once the garlic is browned Add the steaks and brown on both sides. Remove, season and set aside Add the tomato, oregano, wine, sugar and extra seasoning to the pan Simmer over a medium heat, uncovered, for about 10 minutes or until reduced but chunky Add the steaks and any juices. Turn the steaks in the sauce Simmer for a few minutes, until heated through but still rare. Check seasoning. Serve with mashed gem squash

Variations: Try using other steaks, beef or fish; serve with crusty bread to dip into the sauce; vary the sauce by adding chopped anchovies, olives or capers; slice the steaks before heating in the sauce, then toss with hot pasta; top each steak with a slice of mozzarella, a sprinkling of oregano and a drizzle of olive oil. Slide under a hot grill to melt the cheese. Serve with polenta.

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