Beef Fillet Steaks With Pepper Thyme Sauce - cooking recipe

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

Preparation

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.
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.
Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
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.
I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.