You can try this recipe which is in my cookery book:
Pepper Steak with Zucchini (Courgette)
4 Beef Rib-Eye or T-bone Steaks
1 Tbsp fresh ground pepper
1 Tbsp canola oil
1 oz butter
1 clove of garlic minced
2 large zucchini sliced
1 Tbsp chopped fresh basil
1 Tbsp whole grain mustard
2 Tbsp cooking sherry
¼ cup heavy cream
METHOD
This is nice served with baked potatoes and a green tossed salad. Take the four steaks and lay them out onto a platter. Press the fresh ground pepper evenly onto both sides of the steaks. In a large sauté pan, heat the canola oil and pan fry the steaks to your preference. Take the steaks out and place back on the platter. If you have a warming oven, keep the steaks in there until you complete the vegetable sauce. To make the sauce, Add butter to the same pad, add the garlic and zucchini slices, stir until the zucchini being to become transparent around the edges, then add the basil,mustard and the sherry. The sherry must burn off before you add the cream or it can curdle. When it is reduced a bit, then add the ¼ cup of cream to this mixture. Take your steaks out and make up your individual plates, pouring the zucchini sauce over each steak.