Frank's Recipes! Pan Fried Fillet with Mustard Sauce

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Pan Fried Fillet with Mustard Sauce

50g butter
8 flat mushrooms
4 fillet steaks
fresh ground black pepper to taste

SAUCE
1/2 cup good ale
1/2 cup beef stock
1 teaspoon smooth mustard
1/2 teaspoon sugar
1/2 teaspoon fresh thyme
1/2 teaspoon grated orange rind

Melt half the butter and pan-fry the mushrooms, until cooked. Remove and keep warm. Melt the remaining butter. Sprinkle the steaks generously with black pepper, pressing firmly on to the steaks. Fry the steaks for 3 - 4 minutes each side on a medium-high heat, depending on the thickness and required doneness. Remove and keep warm. Add the ale and stock to the pan and bring to the boil. Scrape up any tasty bits that have stuck to the bottom of the pan. Stir in mustard and boil rapidly until reduced to about a half. Add the sugar, thyme and orange rind. Place the mushrooms on serving plates and top with the steak. Spoon a little sauce over the top. The steaks may be garnished with extra orange rind.