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Ingredients
US|METRIC
4 SERVINGS
- fillet steaks (180g each)
- 1 Tbsp. extra virgin olive oil
- 50 mL double cream
- peppercorns (KNORR Professional Mixed, Puree)
- bouillon
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Directions
- Mix the KNORR Beef Paste Bouillon with the olive oil in a bowl to make a paste.
- Massage the paste in to one side of the steaks and place paste side down in a heavy base dry, non-stick pan.
- Season the remaining side and add a teaspoon of KNORR Professional Mixed Peppercorns Puree with the Worcestershire Sauce to the simmering pan.
- Reduce the Worcestershire Sauce and continue to cook the steak, searing both sides.
- Add the double cream, simmer and serve.
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