I am preparing ostrich filets tonight. I've had these a few times in restaurants and they taste really close to beef filets. Other than the commmon guidelines of not cooking it beyond medium rare and the optional sauce with a berry flavoring, any ideas?

I just season 'em and cook 'em in a very hot cast iron skillet - real simple, and real tasty.

Salt n' Pepper, Extra Virgin Olive Oil... toss onto a grill. remove. let rest. tear into it with a spork.