Beef Pepper Steak

PREPARATION

1. Remove Eye Filet steak from refrigerator 15 minutes prior to cooking and slice in half (through the middle) to produce 2 medallions per serve (4 steaks in total).
2. Season Eye Fillet with salt and EVOO.
3. Heat frying pan and sear Eye Fillet on each side for 1-2 minutes to develop a delicious crust. Remove from pan and allow to rest loosely covered with foil.
4. Glaze the same pan with 30 ml sweet sherry and reduce.
5. Add 30ml of beef stock, stir and reduce.
6. Add 1 teaspoon of green peppercorn per person and crush with the back of a spoon.
7. Add 30 ml beef stock and reduce.
8. Add 50 ml cream and reduce until thick.
9. Return Eye Fillet to the pan for added flavour.
10. Plate Eye Fillet and drizzle over pepper sauce.