1 1/2 kg fresh pineapple, cleaned and cut into cubes
1/2 cup(s) brandy
2 tablespoon(s) brown sugar
pepper
Slice the filet into 4 pieces. Season with salt and pepper. Sauté the pieces in 1 1/2 tablespoon of margarine for 4-5 minutes, on each side, in a non-stick pan, over a medium fire. Place them in a platter and keep them warm.
Add the remaining butter in the pan, along with the pineapple and the sugar. Keep stirring the mixture for aproximately 5 minutes. Add the brandy and the wine, the lemon shavings, the dill and the coriander. Cover the pan and let it simmer for a few more minutes.
Pour the pineapple sauce over the ostrich filets and they are ready to serve.
