55g can green peppercorns in brine(rinsed, drained)
1/2 cup (125ml) beef consomme or stock
4 x 200g beef eye-fillet steaks
1/2 cup (120g) creme fraiche
1/4 cup (60ml) red wine
2 tbsp olive oil
French fries, rocket and finely chopped flat-leaf parsley
Place peppercorns and wine in a bowl and stand for 5 minutes.
Season the steaks with salt and pepper. Heat the oil in a frypan over medium-high heat. Add the steaks and cook for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate and set aside in a warm spot to rest while you make the peppercorn sauce.
Reduce heat to medium-low. Add the peppercorns and wine to the pan and simmer for 1-2 minutes until the wine has almost evaporated. Add the consomme and creme fraiche, then cook, stirring occasionally, for 4-5 minutes until thickened and reduced. Season to taste.
Place the steaks on serving plates with the fries and rocket. Drizzle the sauce over the steaks and sprinkle with parsley.