Roman Fillet

Season the fillets with salt, season with pepper, baste with hot butter on the frying pan and roast at 220 °C in the heated oven. Then brush the fillets with mustard and cut them into 3 cm thick slices and put a piece of Gouda between each one. Place everything together on a meat platter and grill over until the cheese melts and browns slightly. In the meantime, dissolve the stock with white wine, stir the flour with the whipped cream and thicken the sauce.

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