Ribeye Steaks With Creamy Peppercorn Sauce - cooking recipe

Ingredients

4 None slices prosciutto
4 small ribeye steaks (or steaks of your choosing)
2 tbsp olive oil
1 tbsp all purpose flour
1 cup beef stock
2 tbsp dry sherry
1/2 cup evaporated milk
2 tbsp green peppercorns
1 tsp Dijon mustard
None None salad, to serve

Preparation

Wrap a prosciutto slice around each steak. Secure with a wooden toothpick or cocktail stick.
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.
Reduce heat to medium. Add the flour to the pan juices and cook, stirring, for 1 min. Remove from the heat.
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.
Serve steaks with the peppercorn sauce and salad.