Ribeye Steaks With Creamy Peppercorn Sauce

1. 1

   Wrap a prosciutto slice around each steak. Secure with a wooden toothpick or cocktail stick.

2. 2

   In a large pan, heat the oil on high. Cook the steaks for 4-5 mins each side or until cooked to taste. Transfer to a plate and cover with foil. Rest for 5 mins.

3. 3

   Reduce heat to medium. Add the flour to the pan juices and cook, stirring, for 1 min. Remove from the heat.

4. 4

   Stir in the stock, sherry and milk. Return to heat and cook, stirring, until the sauce boils and thickens. Reduce the heat and simmer for 3 mins. Mix in the peppercorns and mustard. Season to taste. Simmer for 1 min.

5. 5

   Serve steaks with the peppercorn sauce and salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.