Ingredients:

• 4 10oz Ribeye steak
• 45g butter
• 1 tablespoon vegetable oil
• 1 clove garlic crushed
• 2 tablespoon plain flour
• ½ cup dry cooking sherry
• 1 cup beef stock
• ¼ cup orange juice
• 1 tablespoon canned drained green peppercorn
• 1 teaspoon prepared mustard
• 2 tablespoon chopped fresh tarragon
• ½ cup cream

Method:

1. Heat butter and oil in a large frying pan.add garlic
2. Stir over medium heat for a minute.
3. Add steak over high heat for about 2 minute on each side or until well browned and tender.
4. Remove from pan to rest so it keep the juice in.
5. Add flour to pan stir over medium heat for 1 minute .
6. Remove from heat gradually stir in sherry and beef stock  peppercorn and juice stir over high heat mixture boils and thickens stir in mustard .
7. Reduce heat then add tarragon and cream
8. Serve sauce with steaks and you your favorite's side dish.

Serves 4