For the Beef:

1. Season the fillet medallions well with some salt and black pepper, rub with smoked paprika and wrap each medallion with the prosciutto slices and set aside until ready for frying.
2. Heat a pan over a high heat – best to use a heavy bottom or cast iron pan.
3. Add the butter and a dash of olive oil.
4. Sear the fillet medallions on all sides to a deep golden brown colour to seal all the juiciness inside.
5. Set aside until all the other components are prepped before continuing to ensure all the food is warm and ready at the same time.
6. To finish your fillet medallions, pre-heat the oven to 200°C and place them into the oven for about 7-10 minutes for medium rare, 10-13 minutes for medium and 18-20 minutes for well done.
7. Remove from the oven and allow to rest while covered.

For the Chilli Mielies

1. Mix together the softened butter, chilli, lemon zest and juice and rosemary. Season to taste.
2. Heat a pan or grill to a moderate heat and brush the mielies with the flavoured butter.
3. Grill the mielies for about 10-12 minutes while turning and brushing with more butter as you go along.

For the Carrot Fries

1. Cut each carrot in half to shorten them
2. hen cut each piece lengthwise into strips and shred each strip into 2mm carrot sticks.
3. Heat some oil over a moderate heat for shallow frying and fry the carrots in batches until golden and crispy.
4. Drain on kitchen towel and season with salt and pepper while still hot.

For the Tangy Sauce:

1. Mix together all ingredients and season to taste.

To serve:

1. Serve your perfectly cooked fillet steak with the chili mielies, carrot fries and tangy mustard sauce.