Beef Fillet Steaks With Pepper Thyme Sauce

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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