Steaks with port and pepper sauce
|0.00||onion — chopped|
|0.00||wine — red|
|0.00||stock — beef|
|0.00||peppercorns — bruised|
Melt the butter in a heavy-based saucepan over medium heat.
Add the onion and sauté until soft.
Add the red wine and port and bring to the boil.
Reduce the heat and simmer until the sauce is syrupy and reduced by half.
Add the beef stock and simmer until thick enough to coat the back of a spoon.
Add the cream and simmer gently for five minutes.
Add the peppercorns and season to taste with salt.
Fry the steaks in a heavy-based frying pan or griddle pan for three to five minutes on each side, or until they are cooked to your liking.
Serve the steaks smothered in peppercorn sauce.