Steak with Creamy Peppercorn Mushroom sauce

4 scotch fillet steaks
4 tsp RED HILL SPICE GIRLS Peppermill blend
70g butter
3 garlic cloves, crushed
300g mushrooms, sliced
4 springs thyme
3 tbsp wine
1/3 cup cream

Rub steaks well on both sides with Peppermill blend.
Heat 50g butter in pan and cook steaks on high heat for 2-3 minutes each side.
Remove steaks from pan and cover with foil.
Heat 20g butter in pan, add garlic and mushrooms. Saute until mushrooms are tender then add wine and thyme and cook 2 minutes. Add cream and heat through.
Serve sauce on steaks with salad and a glass of red wine.
Serves 4