Brush steaks lightly with oil. Cook on a hot grill/pan for 3-4 minutes each side, or until cooked to your liking (will depend upon thickness).

Whisk together PHILADELPHIA cream cheese and stock until smooth. Heat in a saucepan with the peppercorns, blended cornflour and sugar until thickened and heated through.

Serve steak with sauce, asparagus and potato wedges.