4 fillet steaks, 175-225 g (6 - 8 oz) each
1/2 stick (2 oz) 50 g butter
142 ml (1/4 pt) double cream (heavy cream)
10 ml (2 tsps) French mustard
salt and pepper
1/2 stick (2 oz) 50 g butter
142 ml (1/4 pt) double cream (heavy cream)
10 ml (2 tsps) French mustard
salt and pepper
method
1. Sprinkle the steaks with salt and pepper and fry in hot butter for 3-5 minutes on each side.
2. Drain and keep hot.
3. Carefully pour the cream into the remaining butter and meat juices and cook without boiling until thick
4. Stir in the mustard and pour the mixture over the steaks immediately before serving.
2. Drain and keep hot.
3. Carefully pour the cream into the remaining butter and meat juices and cook without boiling until thick
4. Stir in the mustard and pour the mixture over the steaks immediately before serving.
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