Ostrich Steak

Peel the shallot and finely chop. Finely dice the bacon. Sauté together in a hot pan briefly in 1 tablespoon of oil. Put in a bowl. Rinse, trim and blanch the spinach in salted water. Drain, chop and add to the bacon and onion. Season with salt, pepper and nutmeg and mix well. Rinse the steaks and pat dry. Cut a pocket in the sides. Fill with the spinach mixture and close with toothpicks.

Peel the onions, carrots and celery and cut into small cubes. Season the steaks with salt and pepper and sear in a hot pan in 2 tablespoons of oil on both sides until brown. Remove from the frying pan and let the vegetables brown slightly. Sauté the tomato paste and pour in the stock and the wine. Simmer for about 20 minutes.

Peel the potatoes, rinse, cut in half lengthwise and cut into thin slices. Cook in salt water for about 15 minutes.

Place the ostrich steaks with vegetables in the sauce on low heat, cover and cook for about 10 minutes until done.

Cook the potatoes in a pan in hot butter. Place decoratively on plates. Sprinkle with the colored pepper and lime zest. Remove the toothpicks from the ostrich steaks, remove the steaks and puree the sauce with a hand blender until it thickens. Let simmer as required or add more broth. Season with salt and pepper and drizzle a little over the meat. Serve the rest separately.