PREPARATION


Heat a Nonstick frying pan until very hot


Season the steak both sides very well with sea salt and freshly milled black pepper.


Add 1 tbs of canola oil to the frying pan and gently add the steak to the pan and leave to seal for 1 to 1- ½ mins.


Turn over the steak and cook for a further 1 to 1-1/2 mins.


When steak has a soft rebound when you push it with your finger remove for Med /rare or continue to cook as the firmer the steak gets the more cooked it will be.


Leave the steak to rest to the side on a plate.


Put the same frying pan back on the heat and add the chopped shallot and garlic, a knob of butter and the thyme.


When soft add the red wine and peppercorns and reduce wine by ¾.


Add beef stock (optional but will give sauce more depth of flavor.)


Add cream and bring to boil and pass though sieve.


Add the remanding peppercorns and season with salt and pepper.


Carve your steak into 6 to 8 pieces add sauce.