Mustard Steaks

It’s become a bit of a tradition in our house that we have steak on Christmas Eve. I also leave all the wrapping till Christmas Eve, I love wrapping presents and it’s all part if the festive fun for me to leave all the wrapping to Christmas Eve. So tonight it’s steak, wrapping and a glass of prosecco….


4 fillet steaks
2 oz butter
Quarter pint double cream
2 toss French mustard

Sprinkle the steaks with salt and pepper and fry in the hot butter for 3-5 minutes each side. Drain and keep hot. Carefully pour in the cream to the remaining meat juices and cook without boiling. Stir in the mustard and then pour over the steak.

I don’t normally buy fillet steak; it’s expensive and cuts like ribeye or rump actually have more flavour due to the fat content. I do really love steak and I take great enjoyment on going to the butcher! This may sound strange to some folk but I always wish I had more time to browse in the butcher!

I also don’t usually fry in butter (think I’ve been saying that a lot now so may no longer be a valid statement!) but it’s a treat so why not. I used a Dijon mustard for this.

Yum yum yum, this was great. We just had the steak and sauce with some homemade skinny chips and it was perfect. I had sliced off a bit of the steak for my daughter as I didn’t think she’d like the sauce, well I was wrong; she enjoyed it just as much as us.

Would I make this again? Yes, will try with ribeye or rump next time

3 thoughts on “Mustard Steaks

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