Angus Fillet Steaks with Creamy Paprika Sauce

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