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 favorite cut.

30 min | 10 min prep | SERVES 4

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 leaves

• 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 favorite veg and potato.


This recipe courtesy of holyfoodimports.com