Combine the African Rub, olive oil, garlic, lemon and black pepper and rubliberally onto the fillet of ostrich. Cover with cling wrap and leave in a cool place for an hour or in the fridge overnight. Heat a griddle pan over moderately high heat and grill the fillet on all sides until well browned and sealed.
Complete the cooking process in a pre-heated oven (180°C) for approx 15 minutes for medium rare.
Wipe the mushrooms to remove any soil and slice in half. Do not wash under water! In a pan over high heat, add a glug of olive oil and the butter. When the butter is foaming, add the garlic and the Provençal Rub together with the mushrooms and sear until nicely browned. Do not over cook! Remove from the heat and season well with salt and pepper.
To serve, slice the rested fillet in half cm slices and arrange on a platter, sprinkle with salt and freshly milled pepper. Drizzle with another glug of your best olive oil. Arrange the mushrooms on top, and garnish with shavings of Parmigiano Reggiano.
Serves 10
Wine suggestions
Something full flavoured and elegant that would allow the flavours of the mushrooms and fillet to take centre stage. The Stellenzicht Golden Triangle Shiraz with its yummy chocolate and plum flavours would be a winner
