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Beef Fillet Steak In Red Wine And Mustard

Beef Fillet Steak In Red Wine And Mustard

The traditional flavours of beef in this recipe match wonderfully with my recipe for Braised Leeks.


  • 4 beef steaks, your cut of choice
  • 1 cup red wine
  • 2 tblsp wholeseed mustard
  • 4-6 cloves garlic, crushed but not peeled
  • 1 tsp cracked black pepper


  1. Put the beef steaks into a resealable bag and add the remaining ingredients. Seal, toss to coat and leave at room temperature for 20-30 minutes to marinate.
  2. Remove from the marinade and pat dry on absorbent paper. Discard the marinade.
  3. Heat a dash oil or a knob butter in a heavy based frying pan and cook the steak for about 4 minutes on each side.
  4. Allow the steaks to sit on a warmed plate for 3-4 minutes before serving with the Braised Leeks in Cream Sauce and potatoes cooked in your favourite manner.

Cooks Tips

When cooking a steak, only turn it once. As a rule, once the meat juices begin to come to the top of the surface, it is time to turn the steak over to cook the other side.

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