•  4 x 200g beef rib eye cutlets+
•  olive oil, for brushing
•  sea salt and cracked black pepper

mustard cream sauce

•  ¼ cup (60ml) beef stock
•  ¼ cup (60ml) dry white wine
•  1-2 teaspoon hot English mustard
•  ¼ cup (80g) sour cream

  Brush cutlets with oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over high heat. Cook cutlets for 3–4 minutes each side for medium rare or until cooked to your liking. Remove from pan, cover and set aside.
To make the mustard cream sauce, add the stock, wine and mustard to the pan and stir. Cook for 1 minute or until reduced by half. Stir through the cream. Serve cutlets with sauce. Serves 4.

  + These cutlets are quite large, so slice them to serve four people.