Ostrich with Wild Mushrooms and Mustard Shallot Sauce (Grilled)

4-6 oz ostrich tenderloins

Wild Mushrooms:
2 oz each: cépes, morels, wild shiitake, mousseron and coral mushrooms
2 shallots, chopped
3 cloves garlic, mashed
¼ cup white wine
2 tsp. fresh thyme, chopped

Mustard Shallot Sauce:
½ cup white wine
4 shallots, finely chopped
½ fresh bay leaf
1 tbsp. fresh thyme, chopped
2 tbsp. Dijon mustard
1 cup venison demi-glace
½ cup créme fraîche

Mustard Shallot Sauce: Sauté shallots in butter. Deglaze with white wine; add herbs and Dijon. Add venison demi-glace and reduce by half. Whisk in créme fraîche.

Wild Mushroom: Sauté shallots; add wild mushrooms. When the mushrooms are almost done, add garlic and white wine. Reduce until dry.

Ostrich: Sauté ostrich steaks. Place sautéed mushrooms in center of a hot plate. Slice ostrich and arrange around mushrooms. Ladle sauce over meat.