2 beef steaks
1 tablespoon clarified butter ghee (click HERE for the recipe)
For the white wine and cream sauce:
80 ml white wine
160 ml liquid cream
Rinse the beef steaks and dry them using kitchen paper. Season with salt and black pepper.
Heat a pan with the butter in it. Fry the steaks for about 1-2 minutes from each side (or longer, depending on their thickness). Remove them and let them rest for about 5 minutes.
The steaks shouldn’t be poked with a fork because their juices will leach out. Use kitchen tongs or two wooden spatulas instead.
Pour the white wine into the pan where you fried the meat. Cook for about a minute until the alcohol evaporates and add the liquid cream. Season with salt and white pepper. Cook until it thickens as much as you like.
Serve the steaks with the sauce. I served them with stuffed mushrooms with cheese. Click HERE for their recipe.