Heat oil in large non-stick frying pan over high heat. Season steaks with McCormick Sea Salt and Black Pepper and cook for 2-3 minutes each side or to your liking. Remove steaks and cover to keep warm. Set aside.
Reduce heat to medium, add stock or wine to pan and cook for 2 minutes, allowing to reduce slightly, stir in cream, KEEN’S Mustard Powder and pepper, cook 1-2 minutes or until sauce just starts to thicken.
Season with salt to taste and serve over steaks with vegetables of choice.
This sauce can also be made using the pan juices from cooked chicken fillets or a roast beef.