Ostrich Steaks with Green Peppercorn Sauce and Shittake Mushrooms

Ingredients:

2 pounds Ostrich steaks,
cut about 1/2 inch thick.
salt and freshly ground black pepper.
3 tablespoons corn oil.
3 tablespoons finely chopped shallots.
1 cup rich beef stock.
1/2 cup Pinot Noir.
2 tablespoons water-packed green peppercorns, drained and patted dry.
3 tablespoons butter.
1 tablespoon chopped fresh thyme.
1/2 pound fresh shittake mushrooms,
sautéed in 1 tablespoon butter with salt and freshly ground pepper to taste.

Directions:

1. Prepare the mushrooms: remove the stems and save them for other used.
Slice the caps thinly. Melt the butter in a 10-inch skillet over medium high heat.
Add the mushrooms, salt, and pepper. Toss and cook until the mushrooms are lightly browned and tender, 2 to 3 minutes.
Set aside. 
2.Pat the steaks dry with paper towels and sprinkle both sides lightly with salt and pepper.
Heat the corn oil in a 12 inch skillet over medium high heat and add half the ostrich steaks. Cook briefly, 1 minute on each side.
Set the cooked meat aside while you cook the remaining ostrich, then cover loosely and keep warm while you make the sauce.
3.Pour off the fat remaining in the skillet, leaving the browned bits in the pan. Add the chopped shallots to the pan and stir with a wooden spoon,
scraping the bottom of the pan to dislodge any browned bits.
Return the pan to medium high heat and add the beef stock and wine.
Cook briskly to reduce the sauce by about 1/3. Strain the sauce and discard the chopped shallots.
4.Return the sauce to the skillet and add the green peppercorns. Mash