WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 5
Cooking Time: 15
Remove the steaks from the refrigerator 30 minutes before cooking to bring the meat to room temperature for optimal cooking.
Heat the butter and oil in a large heavy based frying pan over a medium heat. When the butter starts to foam add the steak and cook for 4-5 minutes each side or until browned. Set aside to rest for approximately 5 minutes while making the sauce.
Meanwhile, place the same pan over a low heat keeping the pan juices. Add the garlic and golden shallots; cook for 2-3 minutes or until just soft.
Add the wine and peppercorns, increase the heat to medium-high and simmer for 1 minute, add the Campbell’s Real stock Beef and the cream, simmer for 8 minutes or until reduced by half. Return the steak and any juices to the pan for around 1 minute to warm through, check to see if any further seasoning is required.
To serve, transfer the steak to plates, spoon over the sauce, and serve with a side of steamed vegetables and mashed potato. For a lighter mashed potato with extra flavor add beef stock instead of butter or milk when mashing.
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