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.

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Ingredients

1 Tablespoon olive oil
4 Steak fillets
1 Celery stalk, finely chopped
2 Cloves garlic, crushed
1 Brown onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon beef stock granules
300ml Double cream
1 Teaspoon ground mixed peppercorns, or more if you like
1 Tablespoon fresh thyme leaves

Method

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.

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.

2. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.

3. 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.

All photos taken by me unless otherwise stated.