Fillet Mexicana

Ingredients

• 4 - 4 ounce Ostrich Fillets
• 1 - tablespoon Butter
• 1 - large, chopped Onion
• 1/2 - teaspoon freshly ground Black Pepper
• 1 - chopped Green Pepper
• 1 - chopped Red Pepper
• 2 - tablespoons Tomato Paste
• 2 - tablespoons Olive Oil
• 1/2 - cup heated Beef Bullion
• 2 - tablespoons Tequilla (or Vodka)
• 3/4 - teaspoon Salt
• 1/8 - teaspoon Cayenne Pepper
• 1/8 - teaspoon White Pepper
• Tabasco Sauce, to taste

Directions

Heat butter in sauce pan, sautée onions until golden. Add peppers, cook 2 minutes. Blend tomato paste with bullion, pour over vegetables. Season with 1/2 teaspoon salt, white pepper, and Tabasco to taste. Cover and simmer 10 minutes. Pat meat with paper towels, rub with black pepper. Heat oil in skillet until very hot, cook meat 3 minutes per side. Arrange vegetables on preheated platter, place steaks on top. Add tequilla to pan drippings, scrape any particles from bottom of pan. Season with cayenne pepper and remaining salt. Pour over meat, serve immediately.

Serves 4.