500 g Ostrich Fillet, cut into 125g medallions
Sea salt and coarsely ground black pepper Meat spice
Fresh thyme
3 cloves of garlic, crushed
2 medium red onions, chopped 250 ml fresh cream
1 cup frozen baby peas, soaked in boiled water
Handful of portobello mushrooms 250 g baby asparagus, steamed

1. Fry the garlic and onion in butter until golden and soft.
2. Add mushroom, salt and pepper and cook until soft, remove from pan.
3. Season both sides of ostrich strips with meat spice. Using the same pan, heat the pan until it
   smokes, add meat and sear on all sides, only adding salt and pepper once the meat has been
   sealed.
4. Take care not to overcook the meat. Remove from the pan and allow it to rest.
5. Return the mushroom and onions to the same pan.
6. Add the peas and fresh thyme, then stir in the cream.
7. Allow to simmer for a minute, return the meat to the pan for another minute.
8. Serve over the baby potatoes with a side of prepared asparagus.