Ingredients
Fillet of beef steaks (about 180g each)
2 tsp olive oil
100ml white wine
150ml beef stock
2 tsps green peppercorns in brine, drained
1 tsp Dijon mustard
3 tbsps thickened cream
Green salad and potato croquettes to serve
Method
Brush the steaks with the olive oil and season with salt and pepper.
Heat a large frying pan or griddle over high heat and. When the pan is hot, put the steaks and cook for two minutes on each side for medium-rare (or until cooked to your liking).
Set aside and keep warm while you make the sauce.
Add the wine and beef stock to the pan and allow to bubble until reduced by half. Reduce heat to medium, add the peppercorns, then whisk in the mustard and cream.
Continue to simmer for two to three minutes until the sauce is slightly thickened and glossy.
Place a steak on each plate, spoon over the sauce and serve immediately with a green salad.
Anton Dougall is an Expert on Maltese food.