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Fillet Steak with mustard caper sauce
40g (1.5oz) butter
6 Fillets steaks cut 4cm (1.5in) thick
Mustard and caper sauce...
100ml (4fl oz) dry vermouth
2tbsp chopped spring onions
100ml (4fl oz) water
100ml (4fl oz) double cream
2tbsp capers
12.5ml (2.5 level tsp) mustard
1 level tsp salt
1/2 level tsp ground black pepper
i beef stock cube
Method...
Melt the butter in a large frying pan, add the steaks (as many as will
comfortably fit) and fry for about 4 minutes or until nicely browned. Turn an
fry according to taste.
Approximate cooking times!
5minutes - rare
7minutes - medium
10minutes - well done
Once cooked put the steaks to onside on a warm dish.
Add the vermouth and spring onions to the fat remaining in the pan and cook
for about 2 minutes, stirring constantly to loosen the sediment on the bottom of
the pan. Add the remaining ingredients and bring to the boil.
Serve the steaks with buttered boiled new potatoes and watercress. Serve the
sauce separately.
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