Fillet “Hare and Hounds”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 fillet steaks
  • salt and freshly ground black pepper
  • 4 tablespoons butter


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 remainin