Beef Tenderloin With Peppercorn Sauce

1. 1

   Heat oil in a large frying pan over high heat. Sear steaks and then cook 3-4 mins each side, until cooked to taste. Transfer to a plate, cover and let rest 5 mins.

2. 2

   Add flour to the same pan and cook, stirring, for 1 min. Blend in 1/2 cup water, the white wine, sherry and stock. Bring to a boil, stirring, until sauce thickens.

3. 3

   Reduce heat to low and simmer 3 mins. Stir in green peppercorns and cream. Simmer 1 min. Serve steaks drizzled with sauce, with steamed vegetables on the side.

* Per serving · 4 servings · Values may vary.

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