Ribeye Steaks with Creamy Peppercorn Sauce

Name: Ribeye Steaks with Creamy Peppercorn Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 slices prosciutto; 4 ribeye steaks small, or steaks of your choosing; 2 tablespoons olive oil; 1 tablespoon all-purpose flour; 1 cup beef stock; 2 tablespoons dry sherry; 1/2 cup evaporated milk; 2 tablespoons green peppercorns; 1 teaspoon dijon mustard; salad to serve

RecipesPlus

10Ingredients

920Calories

30Minutes

Ingredients

servings:

4 slices prosciutto
4 ribeye steaks (small, or steaks of your choosing)
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 cup beef stock
2 tablespoons dry sherry
1/2 cup evaporated milk
2 tablespoons green peppercorns
1 teaspoon dijon mustard
salad (to serve)

Directions

Wrap a prosciutto slice around each steak. Secure with a wooden toothpick or cocktail stick.
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.
Reduce heat to medium. Add the flour to the pan juices and cook, stirring, for 1 min. Remove from the heat.
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.
Serve steaks with the peppercorn sauce and salad.

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