Ribeye Steaks with Creamy Peppercorn Sauce

Directions

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.