Beef Fillet Steaks With Pepper Thyme Sauce

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
4. 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.
5. I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.