Beef Fillet Steaks With Pepper Thyme Sauce

• 1 tablespoon olive oil
• 4 steak fillets
• 1 celery rib, finely chopped
• 2 garlic cloves, crushed
• 1 brown onion, chopped finely
• 1/2 cup dry white wine
• 1 teaspoon beef stock granules
• 300 ml double cream
• 1 teaspoon ground mixed peppercorns (or more)
• 1 tablespoon fresh thyme leave

1. Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
2. If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min's, on a higher heat setting.
3. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
4. Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min's or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
5. I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

olive oil, celery, garlic, brown onion, white wine, beef stock granules, cream, ground mixed, thyme

Taken from www.food.com/recipe/beef-fillet-steaks-with-pepper-thyme-sauce-306893 (may not work)