Beef Fillet Steaks With Pepper Thyme Sauce

1. 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. 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. 3

   Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.

4. 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. 5

   I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

* Per serving · 4 servings · Values may vary.

No additional tips available.