4 Specially Selected Fillet Steaks
4 pack Field Mushrooms
2 large Vine Tomatoes
100g Greenvale Salted Butter at room temperature
2 tsp Trois Lys Dijon Mustard
5g Fresh Chives
A little Solesta Olive Oil
Start by making the butter. Chop the chives finely. In a mixing bowl, combine the mustard, chives and butter, season with some black pepper and mix well.
Make into 4 round pats and put in the fridge to set while you cook the rest; Grill or barbecue the steaks to your liking.
Wipe the mushrooms and brush with some olive oil. Put the mushrooms on to cook - grill or barbecue until just cooked – about 4-5 minutes.
Slice the tomatoes into 4 slices – pop on the grill to just warm through.
Assemble the steaks with the mushroom on the bottom, topped with the slices of tomatoes, then the steak and top that with the mustard and chive butter.