Seared Fillet Steak With Mustard

One of my favorite ways of cooking fillet steak is to use one of those new-style double plate grills that work just like a toasted sandwich maker.

The great advantage is that no extra fat is needed to cook the steak, plus both sides are cooked at the same time. This not only cuts down cooking time, it also reduces fuel bills at the same time.

If you haven't bought one yet, but you are thinking about it, make sure that you get one with a power output of at least 2400 watts. This is optimum for the 4 person dish described below.

Assemble:

This is simplicity itself. Rub the mustard into the steaks and press the black pepper well into both sides of the meat. Try to get as even a covering as possible. Set aside.

If you are using one of the new grills, preheat it to its highest setting. If you are using a pan get it good and hot and the same with a conventional grill or barbecue.

Add the steaks to the grill quickly and close the lid. Let them cook for 4 minutes and then slip them under some kitchen foil to relax for about 5 minutes more.

While that's happening, you could add some thickly sliced onion, tomato and zucchini to the grill and cook this with the lid closed for about 4 minutes. Use the char-grilled vegetables as a bed on which to serve the steak.

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