6 pieces of fillet, 1-inch thick
3 tbsp. oil
6 cloves garlic
Butter for frying
Salt and pepper
Mustard
2 dessert spoons Worcestershire sauce
8 tbsp. tomato sauce
8 tbsp. claret
8 tbsp. cream

Pound meat to 1/2-inch thickness. Mix crushed garlic with oil and salt. Rub into steak; cover and let stand for at least 1 hour. Seal steak in buttered pan; turn and smear sealed side with mustard. Reduce heat when both sides are sealed. Remove meat; add wine and sauces to pan and bring to a boil. Reduce heat and stir in cream; do not boil. Serve over steak.