Steak in Creamy Garlic and Pepper Sauce

Steak in Creamy Garlic & Pepper Sauce

Sirloin steak (it is a good amount of sauce for about 4 small steaks)
2 Tbsp butter.
1 clove garlic, finely minced or pressed
¾ cup beef stock or broth
¾ cup heavy cream
Freshly cracked black pepper - to taste

1. Melt butter in a frying pan. Cook steaks until desired doneness. Take steaks out of pan and keep warm.

2. In the same frying pan that has the steak juices and butter, saute garlic until soft, but not brown - about 1 minute. Add beef stock to the pan and reduce for 4-5 minutes over medium-high heat.

3. Add heavy cream and cracked black pepper. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this should take about 7 minutes or so. Season the sauce with salt IF NEEDED. Place steaks on plate, top with sauce and serve immediately.