Ostrich Fillet with Goat Cheese

Ostrich Fillet with Goat Cheese
We use 2 fresh ostrich fillets. Cut them so you can roll them back up like a spiral. Take the goat cheese out of the fridge an hour before prep. Gently spread the Okanagan goat Cheese on the cut side of the fillet. 
Roll the fillet so it shows the Goat Cheese in a spiral shape.
 Heat oil in a skillet and briefly brown the fillets on both sides, then put the skillet in the oven at 180C/360F for 10 to 15 minutes. 
Ostrich meat is extremly lean, and should not be cooked too long so it does not dry out.