Fillet steak with peppercorn sauce

Method
Prep:10min  ›  Cook:15min  ›  Ready in:25min 

1. Place the peppercorns into a shallow bowl. Sprinkle the fillets with salt on both sides, and coat both sides with crushed peppercorns.
2. Melt the butter with the olive oil over high heat in a heavy frying pan (not non-stick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the centre, about 3 1/2 minutes per side. Remove the steaks to platter, and cover tightly with foil.
3. Pour the beef stock into the frying pan, and use a whisk to stir the stock and scrape up any dissolved brown flavour bits from the frying pan. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the frying pan, turn to coat with sauce, and serve with the remaining sauce.

Save a few quid...

To save money, purchase a whole fillet and slice the steaks yourself. Always remember to cut against the grain of the meat.