| Reserve
8 basil leaves, and chop the remainder. Pat the meat dry, then
sprinkle both sides with salt and pepper.
Melt
the butter in a large heavy frying pan over medium-high heat.
Add the steaks and cook to the desired degree of doneness
(3 minutes a side for rare), then remove them from the pan.
Pour
off the fat from the pan, add the white wine and bring it
to the boil, stirring up the browned bits. Blend in the cream
and stock and boil until it thickens (about 5 minutes - or
possibly longer, things being the way they are).
Remove
from the heat. Stir in the chopped basil and tomatoes. Put
the steaks on heated plates, spoon the sauce over them and
garnish with the reserved basil leaves.
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