Heat a large, thick-bottomed frying pan on the stove. It must be very hot, so the surface of the meat caramelises.
Crush the Knorr Beef Stock Cube, mixing it into a paste with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.
Put the steaks into the pan and fry for about 2 minutes on each side, until they are sealed and medium-rare. Take the steaks out of the pan and put them on a plate.
Top tip: For medium-rare, watch the surface of the steak after turning. When the blood breaks the surface of the steak, it is cooked.
To make the sauce:
Pour the Worcestershire sauce into the hot pan and boil over a high heat until it reduces down by about half.
Add the double cream and bring back to the boil. You can tell the perfect amount of cream by the colour – it should be about the shade of a café latte. Season the sauce with half a Knorr Chicken Stock Cube, letting it dissolve into the mixture.
Let the sauce bubble and thicken a little, then add the peppercorns to taste. The more you add, the spicier it will be.
Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve.
Did you know cream can be frozen? For best results lightly whip it before freezing. Store the cream in an airtight container in the freezer and when you are ready to use it simply defrost fully in the fridge and use the same day. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
