Fillet steak medallions with a peppercorn sauce, served with stuffed mushrooms and a buttery swede and carrot mash

This recipe serves two, I haven’t given weight of steak I just bought enough for two.

Ingredients
Fillet Steak, cut into medallions
Teaspoon Mixed Herbs
Salt and pepper for seasoning
Olive Oil or Butter to cook steak in

For the Peppercorn Sauce
150ml Double Cream
Teaspoon ‘Dijon’ mustard
0ne beef oxo cube
Splash or two of white wine
Splash cooled boiled water (my kettle always has some in)
Two teaspoons black peppercorns, crushed or whole - your preference.

Method
Peppercorn Sauce
Add the cream to a small saucepan and heat gently.
Crumble the oxo cube into the cream
Add Dijon mustard, and most of the peppercorns leaving some for the steak
Add wine and water stirring all together
Season lightly with salt and pepper
Keep stirring ingredients until they get quite hot

Steak
Put a little olive oil, or butter if preferred, in a frying pan and heat.
When hot place your steak medallions in the pan for the required time, literally minutes you do not want them overcooked.
Don’t forget to add your seasoning - salt, pepper, crushed peppercorns (that you’d left from the sauce) and mixed herbs

When steak is cooked place on warmed serving dishes and cover with the peppercorn sauce.

Either serve with vegetables of your choice or follow my suggestion:

4 chestnut mushrooms stuffed with mushroom pate
Freshly cooked and mashed swede and carrot (although I only use a little carrot) but do mash well with lots of butter.

Hope you enjoy … Bon Appetit !

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All the best Jan