Fillet Steak, alternatively ask your butcher they can give guidance on amounts to suit your needs
Sea salt and freshly ground black pepper
1 medium onion diced
75g white mushrooms diced
1 garlic clove crushed
250ml fresh cream
2-3tsp freshly ground black pepper
⅟₂ oxo cube
Salt to season
Remove the fillet steaks from the fridge 30 minutes before cooking to allow them to come to room temperature.
Heat a large frying on a high heat and add a couple of good dashes of rapeseed oil.
Before placing your fillets on the pan season with sea salt and pepper.
Once placed on the pan allow the fillets to seal well before turning.
Preheat oven to 100⁰.
Place cooked steaks in an oven dish, cover with tin foil and put in the oven to keep warm.
Now begin your pepper sauce. Using the pan you cooked the steaks in add the onion mushrooms and garlic to the leftover juices, if it is too dry just add a little knob of butter. Allow the mixture to softened stirring occasionally.
Next add the cream, pepper and oxo continually stirring, simmer on a gentle heat until sauce thickens slightly and add any more steak juices collected from your dish in the oven.
Serve with creamed potatoes or chunky chips and veg of your choice.