Beef fillet steaks with creamy pepper sauce

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1 small onion, finely chopped

4 pieces of fillet steak, about 1 or 1 ½ inch thick

Remove steak from fridge about half an hour before cooking. Season with salt and pepper and coat in olive oil.

Heat pan over high heat. You will know the pan is hot enough if you can hardly place your hand 2 inches above it (taking care not to burn your hand!). Sear the meat for 2 ½ minutes on each side (for medium cooked, adjust to taste). Remove from pan to keep warm in low oven.

Melt butter in a flat-bottomed frying pan over medium heat. Gently fry onion until golden brown. Add peppercorns and parsley to warm. Season with salt and pepper. Add cream and warm on medium heat until mixture thickens. Pour over steaks and serve immediately, perhaps with carrots and zucchini and potato fries.

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