Fillet of beef, enough for 4 steaks, sliced thickly
25g of butter
75g of Deri Môn cheese, grated
½ teaspoon of hot mustard
1 teaspoon of fresh parsley, finely chopped
1 egg
1 teaspoon of Worcestershire sauce
½ glass of stout
Pinch of fresh tarragon, finely chopped
Salt and pepper

The Sauce:
¼ onion, finely chopped
6 mushrooms, sliced
1 teaspoon of full grain mustard
50ml of white wine
50ml of chicken stock
25g of butter

METHOD

Put a little bit of butter on top of the steaks and put in a warm frying pan. Fry on both sides for few minutes (or to your taste).

In the meantime, mix the smoked cheese with the mustard, parsley and egg. Add the Worcestershire sauce, stout, salt and pepper.

Put the cheese mixture on top of the steaks and place under the grill until the cheese starts to melt.

Fry the onions until soft in the frying pan that you used for the steaks. Add the mushrooms and brown lightly. Add the full grain mustard and the wine and boil then reduce.

Increase the heat and add the stock, boil then reduce again. Melt the butter into the sauce and beat well.

Serve the steak in the middle of a plate and pour the sauce all around.

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