Julienne steak (or hake) with old style mustard

Cut the fillet in two parts, sprinkle salt on them and cover them with mustard.
Pour the wine into the steam case, put the clove of garlic and place the filter inside. Place the fillets on top with the butter.
Leave in the oven at 180°C for 17 minutes or in the micro-wave at the maximum power for 5 minutes.
Meanwhile, peel and cut the beetroot in julienne and salt and pepper them, pour the oil, the nutmeg and the vinegar.
Serve julienne steaks (or hake) together with beetroot salad.