- Spread the mustard over both sides of the steaks.
- Grind enough pepper to coat both sides of the steaks on top of the mustard.
- Heat a medium sized frying pan; add the oil and then the steaks. Cook them on both sides for 3 minutes without moving them allowing the coating to become crisp.
- Add the butter to the pan, allow to melt and brown, then spoon over the steaks.
- Remove the steaks from the pan and allow to rest covered in a warm place.
- Add the whisky to the pan and boil to burn off the alcohol, be careful as it may burst into flames.
- Add the stock, bring back to the boil, add the cream and stir to scrape up all the residue from the bottom of the pan. Taste to see if it needs any salt.
- Tip any juices that have come out of the steaks into the sauce and stir.
- Put each steak on to a serving plate and pour over the sauce.
Recipe from Rangemaster.
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Serve this with salad or freshly cooked asparagus, boiled new potatoes or oven chips
2 fillet steaks about 175g/6oz each 2 teaspoon wholegrain mustard or Dijon if you prefer Peppercorns in a pepper mill 1 tablespoon sunflower oil 50g/2oz butter 3 tablespoons whisky 4 tablespoons beef stock from a cube 3 tablespoons double cream Salt
Time: 10 minutes Serves: 2 Nutrition: n/a