Beef Fillet Steaks With Pepper Thyme Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here's hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut. Ingredients:
1 tablespoon olive oil |
4 steak fillets |
1 celery rib, finely chopped |
2 garlic cloves, crushed |
1 brown onion, chopped finely |
1/2 cup dry white wine |
1 teaspoon beef stock granules |
300 ml double cream |
1 teaspoon ground mixed peppercorns (or more) |
1 tablespoon fresh thyme leave |
Directions:
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. 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. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
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. 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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