Fillet steak with A CREAMY Grahams mustard Sauce and sauteed mushrooms

Ingredients

2 fillet steaks

Rapeseed oil

Sea salt

Black pepper

20g butter

10-12 mushrooms

20ml port

2 shallots finely diced

30ml brandy

200ml cream

2 teaspoons Grahams Dijon mustard

1 teaspoon Grahams wholegrain mustard

Handful of chopped parsley

METHOD

Preheat oven to 200 degrees. Heat a large heavy based pan over high heat until very hot.

Pat dry fillet steaks on rub all over with rapeseed oil. Sprinkle with salt and pepper. Add the fillets to the hot pan and sear on all sides for about 2 minutes per side.

Transfer the steaks to an oven safe tray and place in oven for about 8-10 minutes depending on the thickness and desired doneness. Remove and cover with foil to rest for about 10 minutes.

Meanwhile cook sliced mushrooms by sauteing in 20g butter for 4 to 5 minutes until the start to get golden in colour. Add the port and cook for another 2 to 3 minutes. Season with salt and pepper and set aside.

In the same pan, no need to clean – add tablespoon rapeseed oil and add the shallots. Over a medium heat, cook for 2 to 3 minutes until translucent and slightly golden. Be careful not to burn. Add the brandy to deglaze the pan and cook for another minute until it evaporates. Stir in the cream and simmer for 3 to 4 minutes until thickened. Stir in the Dijon mustard and the wholegrain mustard and season with salt and pepper if desired.

Spoon the sauce onto 2 warmed dinner plates. Place the rested fillet steak on top of the sauce and spoon mushrooms on top of the fillet. Sprinkle with chopped parsley and enjoy with salad, chips, mash, roast potatoes or even pasta!