Pat the steak with a paper towel. Season the steak with salt and pepper to your liking. Heat a lightly oiled steak over a high heat and fry the steak 2-3 minutes each side, or to your liking. Remove from the pan, wrap in foil and keep warm.

Reduce to a medium heat and melt half the butter. Add the mushrooms to the pan and saute for 3-4 minutes each side.

Add the remaining butter to the pan and saute the garlic and pepper for 1 minute. Pour in the stock and simmer until reduced by a third.

Add PHILADELPHIA Cooking Cream and simmer until slightly thickened. Place the steaks onto heated serving plates, then spoon over the sauce.

Serve with roasted potatoes and green beans. Serve immediately.