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