Fillet Steak with Peppercorn Sauce

3cm-thick fillet steaks
1/2 cup red wine
1/2 teaspoon beef stock granules
1 tablespoon worcestershire sauce
1 teaspoon prepared French mustard
1/2 teaspoon pink peppercorns
1 tablespoon cream

Heat a frying pan until it is very hot then cook your fillet steaks to your liking. Set aside to keep warm. Pour any excess fat from the pan. Mix together the wine, sauce, stock granules, mustard and peppercorns and pour into the pan, stirring well to incorporate any pan drippings. Cook on a high heat for a couple of minutes till the mixture is syrupy. Stir in the cream and serve immediately with the steak.