This may be a little extravagant but it’s worth it. If you must, you could use a cheaper cut of steak. This recipe also uses a smoked garlic sausage made by Rob Middleton, a Butcher in Lower Gornal. If you ring Rob on 01384 214515 and tell him Kilo said you need Smokies for his web recipe, he’ll send you some. (As long as you pay him !)

• 16 oz fillet steak (450 g)
• 1 pack of Gornal Smokies
• 1 teaspoon juniper berries
• 2/3 teaspoon black peppercorns
• 1 onion
• 2 cloves of Garlic
• 1 oz butter (20g)
• 2 teaspoons extra virgin Olive oil
• 4 oz mushrooms (100 g), sliced
• 2 rounded teaspoons mustard powder
• 2 teaspoons lemon juice
• 6 fl oz white wine or dry cider (150 ml)
• 2 tablespoons of cream
• salt

Now heat the butter and oil in a heavy-based 7 inch (18 cm) frying-pan and fry the onion over a medium heat for 5 minutes to soften, before adding the garlic and mushrooms and cooking for a further 5 minutes. After that push them over to one side of the pan, turn the heat up, and add the pieces of steak. Sprinkle in the crushed peppercorns and juniper, then almost immediately turn the heat down again to medium and cook the steak briefly (4-5 minutes in all, depending on how you like your steak).

Add the smokie slices back to the pan.

Meanwhile mix the mustard with the lemon juice and wine, then pour the mixture over the steak. Let it bubble and reduce for about one minute. Stir the mushrooms and onion into the sauce, then stir in the cream.

Season to taste and serve with a smile and a bottle of Red Wine.

Not suitable for vegetarians or people allergic to Cheese. (There is Cheddar Cheese in the Smokies)