Steak Au Poivre

I cooked this dish for Christmas lunch and it was a hit. To tenderise the meat, I actually marinated the beef in soya sauce and garlic overnight. However, no one could detect or would have guessed the secret to this dish.

 
Ingredients:
- 2 steaks, 2 itch thick, 400g each 
- 2 tablespoon of light soya sauce 
- 4 cloves of garlic, minced 
- a lot of grounded black pepper 
- 1 can of nestle cream 
- 1 tablespoon of mustard 
- 1 beef cube 
- cognac (optional) 

Procedures:
1) Marinate beef steaks with light soya sauce and minced garlic overnight. 
2) Pat dry the marinate. Coat each steak with ground pepper. 
3) In a frying pan, add olive oil. Pan fry the steak until the desired doneness. Place the steak on the meat board to rest. 
4) Pour away the excess olive but do not scrap the black pepper from the pan. 
5) Add cream, mustard, beef cube and make a creamy sauce. Add cognac if preferred. Serve.  

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