1Melt the butter in a pan.
2Add the oil and heat on.
3Fry the steaks for 2 to 3 minutes per side, turning once and remove, set aside.
4Keep the fat in the pan.
5Mix the mustard, Perrins Saus, thyme, salt and pepper together.
6Fry the chopped onion over medium heat for 5 minutes.
7Add the tomatoes, reduce heat, deck and cook about 3 minutes.
8Then again the meat in the pan, Cover with the sauce and simmer a few minutes to warm up.
9Serve topped with the stew meat and a fried egg on top of each fillet.