6 fillet steaks, 30mm thick
10 ml butter
10 ml olive oil
300 g brown mushrooms, slivered
15 ml capers
5 ml paprika
100 ml sour cream
15 ml fresh lemon juice
5 ml salt
freshly ground black pepper to taste
6 croûtes (optional)


Fry steaks in heated butter and cooking oil for about 7 – 10 minutes or until cooked as desired.

Remove steaks from pan and keep warm.

Add mushrooms to pan juices and sauté until soft.

Add capers, paprika, sour cream, lemon juice, salt and pepper and cook rapidly for 1 minute.

Place meat on croûte, pour a little sauce over each steak and serve immediately with balsamic baby onions.

Servings: 6

Preparation time: 15 – 20 minutes

Dry Heat Cooking Method: Pan Frying