4 sirloin steaks
1 tbsp. coarse black pepper
2 c. heavy cream
2 tbsp. chopped garlic
Dash salt & pepper
1 tsp. beef base or 1 beef bouillon cube
Small amount of butter and oil

Sprinkle steaks, both sides with coarse black pepper. Coat steaks with a small amount of vegetable oil, to keep them from sticking to the grill.

In a small saucepan, saute garlic in a small amount of butter until soft but not brown, about a minute.

Add the heavy cream, bring to a simmer.

Add the salt and pepper to taste, along with the beef base. NOTE: The beef base may be enough salt, you be the judge. Let the sauce simmer and it will reduce and become thicker, about 10 minutes. Grill steaks to desired doneness, drape sauce over the steaks.