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1
Preheat the oven to 400 degrees F. Season the fillets with salt and pepper.
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2
Rub 1 teaspoon of the mustard over each fillet, covering completely.
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3
Wrap each fillet with 2 pieces of the proscuitto ham.
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4
Drain the potatoes.
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5
Season with salt and pepper.
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6
Divide the potatoes into 4 equal piles.
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7
Wrap each fillet with one pile of the potatoes, tightly.
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8
Cover the potatoes with a damp cloth until ready to use.
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9
Repeat the process until all of the fillets are crusted.
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10
In a large, oven-proof saute pan, heat the oil.
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11
When the oil is hot, carefully lay the fillets in the hot oil.
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12
Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden.
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13
Flip the fillets over and place the pan in the oven.
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14
Cook for 4 to 6 minutes.
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15
Remove from the oven.
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16
To serve, spoon the sauce in the center of each plate.
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17
Place the crusted fillets in the center of the sauce.
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18
Garnish with chives.
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19
Serve immediately.
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20
In a saucepan, over medium heat, combine the shallots and wine.
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21
Season with salt and cayenne.
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22
Bring the mixture to a boil.
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23
Reduce the heat to medium low and simmer until the mixture reduces by half.
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24
Add the cream and continue to cook for 2 minutes.
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25
Remove from the heat and whisk in the butter, a couple of pieces at a time.
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26
Season with the salt, cayenne, hot sauce and Worcestershire.
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27
Strain through a fine-mesh sieve.
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28
Place back in the saucepan and add the shallots, capers and tomatoes.
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29
Stir well and keep warm.
