Remove tendons and fat from the fillets. Cut four thick slices from it and flatten them slightly. Mix flour, salt and pepper and turn the pieces of meat in it. Tap well so that no breading gets into the fat. Brown the butter, fry the pieces of meat over a high heat for 2 mins. on each side, reduce to medium heat. Continue to fry for 1 – 2 minutes per side and keep warm. Sauté the mushrooms briefly in hot butter in a saucepan. Add mustard to the meat frying butter and stir well. Stir in the water, the liquid of the mushrooms and double cream cheese until the cheese has melted. Season the sauce with salt and pepper and add the mushrooms. Put half of the sauce on a preheated platter, place the pieces of meat on top and pour the remaining sauce over the meat.
ADVERTISEMENT
