Sufra Dayma:

Beef fillet with mustard cream sauce

By Moushira Abdel-Malek

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Ingredients:

750 gms - 1kg one piece beef fillet

300 ml double cream

French mustard (to coat beef)

3 tbsp French mustard (extra)

3 tbsp brandy

50 gms butter + 1 tbsp corn oil

Salt + pepper

Method:

Sprinkle beef piece with salt and pepper all over. Smear generously with mustard all sides. Heat butter and oil in a frying pan. Add the beef and seal all sides, quickly, over high heat. Lower the heat and cover, to cook, occasionally turning beef. Duration of cooking time depends upon tenderness required; (do not overcook). Transfer to a hot serving dish and keep hot. Add the extra mustard and half the cream to the pan, scraping all residue sticking, stirring well to incorporate the meat juices. Heat gently, then add the remaining cream, and season to taste, bringing to just below boiling point. Add the brandy and stir well. Cut the fillet into serving portions, keeping bottom ends intact. Pour over the sauce. Serve immediately with sautéed string beans and boiled potatoes.