Fillet “Hare and Hounds”

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 4 fillet steaks
  • salt and freshly ground black pepper
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons brown sugar

Method

Season steaks generously with salt and freshly ground black pepper.

Heat butter and olive oil in a thick-bottomed frying pan. Sauté steaks on each side until tender. Spread mustard over top of steaks; sprinkle with brown sugar; transfer steaks to a gratin dish and glaze under preheated grill for a few minutes until golden brown.

Pour off fat from pan juices; heat remaining juices and pour over steak. Serve immediately.