2 steak fillets
2 tablespoons butter
1 tablespoon oil
1 -2 tablespoon flour
1 1/2 cups beef stock
150 ml thickened cream
1 tablespoon McCormicks pepper steak seasoning if you wish
salt & freshly ground black pepper
Season raw steaks with salt and freshly cracked pepper.
Melt butter with oil in pan, add steak and cook to your liking. Remove and set aside.
Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute. it is important to only add enough flour to thicken the mix. Don’t put so much that it makes the mixture “crumbly” because the flour can overtake the taste and you will end up needing more stock or water.
Begin adding the stock bit by bit, whisking constantly so it doesn’t get lumpy. It will be quite thin once all the stock is added.
Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.
Add cream and thicken to your liking on a low / medium heat. Do not let this get too hot that it starts boiling.
Re-heat steaks in the microwave for about 30 seconds if you haven’t kept them warm. Pour on the sauce.
Another rich sauce, so again serve with plain rice or pasta. Green salad, spinach or broccoli all complement this sauce.