Ingredients

• 150g/5oz yellow mustard seeds
• 75g/3oz brown mustard seeds
• 110ml/4fl oz white wine vinegar
• 60g/2½oz English set honey
• 200ml/7fl oz light ale
• 4 x 175g/6oz fillet steaks
• 25g/1oz butter
• 4 tbsp olive oil
• 2 aubergines
• cut into 2.5cm/1in chunks
• 2 large banana shallots
• roughly chopped
• 3 sprigs rosemary

Directions

• For the mustard
• place the mustard seeds into a bowl.
• Place the vinegar and honey into a non-reactive pan and heat until the honey has dissolved. Pour the vinegar and honey mixture over the mustard seeds and mix thoroughly.
• Add the ale and stir to combine. Cover with cling film and set aside for at least four hours
• preferably overnight.
• Pour the mustard mixture into a food processor and blend until smooth. This will take time as all of the mustard seeds need to break down.
• Spoon into sterilised jars and seal.
• For the steaks
• place the steaks between two pieces of cling film and bash lightly with a rolling pin to flatten the steaks slightly.
• Spread two tablespoons of the mustard over each steak.
• Heat a frying pan until hot
• add the butter and two tablespoons of the olive oil. Once the butter has melted add the steaks and cook for 3-4 minutes on both sides
• or until cooked to your liking. Remove from the pan and rest for at least five minutes.
• Meanwhile
• heat a frying pan until hot and add the remaining olive oil. Add the aubergines
• shallots and rosemary and fry for 5-6 minutes
• stirring occasionally
• until the aubergines are golden-brown and soft.
• To serve
• place a steak onto each of four serving plates and top with a spoonful of the mustard. Place a couple of spoonfuls of the aubergine mixture alongside.