Step 1

Brush the steaks with the olive oil and season with salt and pepper. Heat a large frypan over high heat, and when the pan is hot, add the steaks and cook for 2 minutes on each side for medium-rare (or until cooked to your liking). Set aside and keep warm while you make the sauce.

Step 2

Add the wine and beef stock to the pan and allow to bubble until reduced by half. Reduce heat to medium, add the peppercorns, then whisk in the mustard and cream. Continue to simmer for 2-3 minutes until the sauce is slightly thickened and glossy.

Step 3

Place a steak on each plate, spoon over sauce and serve immediately with a green salad.