Cook steaks to your preferred degree of doneness, preferably in a
ridged pan. Transfer to a warm place, covered, to rest for a few
minutes. Add cream, salt, plenty of fresh ground pepper and mustard
to the meat drippings in the pan and warm gently to a simmering point.
Use a pastry brush to mix in the pan, and to incorporate all the tasty
brown juices and residue left by the meat.

Serve steaks on warmed plates, covered with the cream sauce, with
jacket potatoes and a lightly cooked green vegetable, on a table
decorated with many candles, with your favourite red wine in beautiful
glasses.

Variations: Add a dash of brandy, sherry or masala to the cream Add a
dollop of sun dried tomato paste to the cream Add fresh herbs to the
cream - torn basil or chopped coriander work well Vary the type of
mustard used - hot English - beer - grained - or whatever Add some
thinly sliced mushrooms to the meat juices and stir for a few minutes
before adding the cream