Prepare a hot, cleaned and oiled grill. On a plate, mix together the chile powder, black pepper and sugar. Season the tenderloin with salt and roll in the spice mix. Place tenderloin on the grill and cook on all sides for a total cooking time of only 5 to 7 minutes. Let rest for 5 minutes before slicing. We want the meat rare and warm on the inside.
In a heavy saucepan, coat with oil and saute bacon until brown. Add the beans, onion, carrot, celery, garlic and fermented beans. Saute for 3 minutes. Season and cover with bean water. Check for seasoning. Cook on low heat until beans are soft but still intact, about 1 to 1 1/2 hours. Add corn and vinegar and cook 5 minutes more. Check again for seasoning.
In a non-reactive pan, bring juice and ginger to a simmer. Reduce by 80 percent until syrupy.
PLATING Family Style: on large oval, place a mound of the succotash in the middle. Surround with ostrich slices and drizzle on syrup. Garnish with orange zest.
WINE: Chilled Gamay from Beaujolais (Fleurie or Chiroubles)
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