Name: Fillet steak with creamy mustard sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 (320g) baby new (chat) potatoes, halved; 200 gram baby green beans, trimmed; 4 (500g) beef fillet steaks; 2 tablespoon olive oil; 1/3 cup loosely packed fresh basil leaves; 30 gram butter; 2 teaspoon bottled crushed garlic; 1/4 cup (60ml) dry white wine; 300 millilitre thickened cream; 2 teaspoon dijon mustard

Ingredients

8 (320g) baby new (chat) potatoes, halved

200 gram baby green beans, trimmed

4 (500g) beef fillet steaks

2 tablespoon olive oil

1/3 cup loosely packed fresh basil leaves

30 gram butter

2 teaspoon bottled crushed garlic

1/4 cup (60ml) dry white wine

300 millilitre thickened cream

2 teaspoon dijon mustard

Method

1.Boil, steam or microwave potato and beans, separately, until just tender.

2.To make creamy mustard sauce, melt butter in a medium saucepan. Stir garlic over heat until fragrant. Add wine and bring to the boil. Reduce heat and simmer uncovered until liquid is reduced by half. Add cream and mustard. Simmer uncovered while stirring occasionally, until sauce thickens. Season to taste.

3.Heat an oiled grill pan (or grill plate or barbecue). Rub beef with oil and season. Grill for 3 minutes each side or until cooked as desired. Remove from heat, cover to keep warm.

4.Serve beef with potato and beans. Drizzle with creamy mustard sauce and sprinkle with basil.

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