Ribeye Steaks With Creamy Peppercorn Sauce

• 4 None slices prosciutto
• 4 small ribeye steaks (or steaks of your choosing)
• 2 tbsp olive oil
• 1 tbsp all purpose flour
• 1 cup beef stock
• 2 tbsp dry sherry
• 1/2 cup evaporated milk
• 2 tbsp green peppercorns
• 1 tsp Dijon mustard
• None None salad, to serve

1. Wrap a prosciutto slice around each steak. Secure with a wooden toothpick or cocktail stick.
2. In a large pan, heat the oil on high. Cook the steaks for 4-5 mins each side or until cooked to taste. Transfer to a plate and cover with foil. Rest for 5 mins.
3. Reduce heat to medium. Add the flour to the pan juices and cook, stirring, for 1 min. Remove from the heat.
4. Stir in the stock, sherry and milk. Return to heat and cook, stirring, until the sauce boils and thickens. Reduce the heat and simmer for 3 mins. Mix in the peppercorns and mustard. Season to taste. Simmer for 1 min.
5. Serve steaks with the peppercorn sauce and salad.

ribeye, olive oil, flour, beef stock, sherry, milk, mustard, salad

Taken from recipes-plus.com/api/v2.0/recipes/23399 (may not work)