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.
This sauce works equally well with eye fillet, porterhouse, T-bone or rump steaks, pork steaks or chicken fillets.