Beef Fillet Steak in Red Wine and Mustard
4 beef steaks, your cut of choice
1 cup red wine
2 tblsp mustard
4-6 cloves garlic, crushed but not peeled
1 tsp cracked black pepper
Put the beef steaks into a snap lock bag and add the remaining ingredients. Seal, toss to coat and leave at room temperature for 20-30 minutes to marinate.
Remove from the marinade and pat dry on absorbent paper. Discard the marinade.
Heat dash oil or a knob butter in a heavy based frying pan and cook the steak for about 4 minutes on each side.
Allow the steaks to sit on a warmed plate for 3-4minutes before serving with the Braised Leeks in Cream Sauce and potatoes cooked in your favourite manner.
When cooking a steak, only turn it once. As a rule, once the meat juices begin to come to the top of the surface, it is time to turn the steak over to cook the other side.