Try and take your steaks out of the refrigerator 1 hour before you cook them. This makes cooking times more accurate. If you do cook it fridge cold, you will need to cook the steaks longer.
I love it with a green salad, but it is also perfect with creamy potatoes or hot chips.
A simple, fast but really tasty meal. You should try it.
2 (180g) scotch fillet steaks
2 teaspoons olive oil
100ml white wine
150ml beef stock
2 teaspoons green peppercorns in brine, drained
1 teaspoon Dijon mustard
3 tablespoons thickened cream
Green Salad, to serve
If you have time, take the steaks out of the refrigerator 1 hour before you will cook them.
Brush the steaks with olive oil, season with salt and pepper. Heat a large frying pan over high heat, when hot, add the steaks, cook for 2 minutes on each side for medium-rare (cook each side longer if you prefer). Cover loosely with aluminium foil while you prepare the sauce.
Add the wine and beef stock to the frying pan, bring to a boil, cook until reduced by half.
Reduce the heat to medium, add the peppercorns, then whisk in the mustard and cream. Simmer for 2-3 minutes or until the sauce thickens slightly.
Place steaks on serving plates, spoon over the peppercorn sauce. Serve immediately with a green salad.
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