Recipe by The Flying Chef
I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here's hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.
Top Review by Crafty Lady 13
A good steak is one of my favorite dinnners, and the sauce on this steak takes this dish over the top. I cooked a nice thick strip steak on the grill, but I made the sauce exactly as written. DELICIOUS! :) Made for April, 2010 Aus/NZ Swap.
- 1 tablespoon olive oil
- 4 steak fillets
- 1 celery rib, finely chopped
- 2 garlic cloves, crushed
- 1 brown onion, chopped finely
- 1⁄2 cup dry white wine
- 1 teaspoon beef stock granules
- 300 ml double cream
- 1 teaspoon ground mixed peppercorns (or more)
- 1 tablespoon fresh thyme leave
Directions See How It's Made
- Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
- If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min's, on a higher heat setting.
- Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
- Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min's or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
- I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.