About this recipe:A rich and elegant steak main which will look and taste like much more work to prepare than it is. A smooth and creamy sauce of white wine, peppercorns, cream, onion gravy and vinegar is drizzled over tender pan-fried steaks. Each bite will melt in your mouth..heavenly!
2 1/2 tablespoons gravy granules
4 tablespoons whipping cream
1 tablespoon vinegar
6 sirloin or Porterhouse steaks, cut 2.5cm thick
1 tablespoon white wine
1 tablespoon whole black peppercorns
salt and pepper to taste
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Method Prep:3min › Cook:15min › Ready in:18min
Prepare gravy with granules by adding boiling water measured according to packet directions. Stir in cream, vinegar, white wine and peppercorns. Simmer over low heat for a few minutes just to blend the flavours.
Meanwhile, heat a large frying pan over medium-high heat. Season steaks with salt and pepper (if desired) and place in the hot frying pan. Fry for 7 to 10 minutes per side, or to your desired degree of doneness. The internal temperature of the steaks should be at least 63 degrees C.
Remove steaks to a serving platter or individual plates, and drizzle each one with the sauce. Garnish with peppercorns and fresh parsley for special occasions.