Steak with Mustard Sauce
Serves 4
Ingredients
Method
4 Fillet Steaks about 175g each
2 tsp. Olive Oil
¼ tsp. Salt and Pepper (to your taste)
25 g. Butter
2 Shallots (Finely Chopped)
2 tsp. Mustard (Dijon)
1 tbsp. Pernod
150 ml. Cream (Double)
150 ml. Cream (Single)
Rub the steaks with oil, salt and pepper. Leave for 30 minutes to marinate. Melt the butter in a frying pan, add the shallots and fry gently until softened (about 5 minutes). Increase the heat and add the steaks, cooking them for 3-4 minutes on each side depending on taste. Remove from the pan and keep warm.
Add the mustard and Pernod to the pan juices and mix well. Add the cream a little at a time and cook gently until thickened and just bubbling. Taste and add salt and pepper if needed.
Return the steaks to the pan and heat through in the sauce, turning them once. Serve hot.