Grilled Ostrich Fillet with Mild Mushrooms in a Mustard Shallot Sauce

x x-oz. Ostrich steaks
Wild Mushrooms:
2 oz. each: Cépes, morels, wild shiitake,
mousseron, and coral mushrooms
? cup white wine
2 tsp. fresh thyme, chopped
2 shallots, chopped
3 cloves garlic, mashed
Sauce:
? cup white wine
2 tbsp. Dijon Mustard
4 shallots, finely chopped
1 cup venison demi glace
? fresh bay leaf
? cup cre'me fraiche
1 tbsp. fresh thyme, chopped

Mustard Shallot Sauce: Sauté' shallots in butter. Deglaze with wine; add herbs and Dijon. Add venison demi glace and reduce by half. Whisk in cre'me frainche.

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

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