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LOCATION: Recipes >> Fish >> Pan Fried Fish 02

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PAN-FRIED FILLET WITH MUSTARD SAUCE

50g butter
8 flat mushrooms
4 fillet steaks
fresh ground black pepper to taste
SAUCE:-
1/2 cup good ale
1/2 cup beef stock
1 tsp smooth mustard
1/2 tsp sugar
1/2 tsp fresh thyme
1/2 tsp grated orange rind

Melt half the butter and pan-fry the mushrooms, until cooked.
Remove and keep warm. Melt the remaining butter. Sprinkle the
steaks generously with black pepper, pressing firmly on to the
steaks. Fry the steaks for 3 - 4 minutes each side on a medium-high
heat, depending on the thickness and required doneness. Remove
and keep warm. Add the ale and stock to the pan and bring to the
boil. Scrape up any tasty bits that have stuck to the bottom of
the pan. Stir in mustard and boil rapidly until reduced to about
a half. Add the sugar, thyme and orange rind. Place the mushrooms
on serving plates and top with the steak. Spoon a little sauce
over the top. The steaks may be garnished with extra orange rind.

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