Filet Moutarde

Method

1. Cut the filet into 4 large medallions, about 2 cm thick. The medallions should weight approximately 250 grams each. Or if you can't get this size medallions from the fillet, serve two medallions per person.
2. Season liberally with salt and pepper
3. Heat the olive oil and butter in a non-stick pan.
4. Add a crushed clove of garlic and 2 sprigs of thyme.
5. Fry the steaks for a few minutes on each side. You want to brown the steaks until the crust is dark. Leave the steak on one side for 2 minutes before attempting to turn them over. Then fry for 2 minutes on the other side.
6. Baste with the butter sauce in the pan.
7. Remove to a plate and cover with foil, to rest for at least 15 minutes.
8. Add a tablespoon of butter to the pan.
9. Fry the onions/shallots until soft.
10. Turn of the flame and pour in the brandy. Light the brandy with a match or lighter. Be careful that you keep the pan away from your face or anything that can burn. Flambe the brandy until the flame dies completely.
11. Cook for a few minutes until the sauce reduces by about 1/3.
12. Add the chicken stock and thyme and continue to cook until the sauce has reduced by half.
13. Stir in the cream and black pepper and lower the heat to a simmer. Cook, stirring occasionally until the sauce is reduced by half.
14. Remove from the heat and whisk in the cheese, mustard, lemon juice and worcestershire sauce.
15. Once the cheese has melted, season to taste with more salt and pepper, or lemon juice.
16. Serve the medallions with sauce over the top.