|Fillet/Rib eye steaks||6|
|Spring onions||6 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Beef stock||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Dry red wine||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Freshly ground black pepper||To Taste|
1. Heat a nonstick frying pan over a medium heat, add steaks and cook for 3-4 minutes each side or until cooked to your liking. Remove steaks from pan, set aside and keep warm.
2. Add spring onions, garlic and 2 tablespoons stock to pan and cook, stirring, for 2-3 minutes. Remove spring onions from pan and set aside. Add remaining stock and wine to pan, bring to the boil and boil for 5-10 minutes or until sauce reduces and thickens. Return spring onions to pan and season to taste with black pepper. Serve sauce with steak.