I've almost perfected my recipe, I just need more practice.
After steak is MEDIUM RARE! Take it out to rest on a plate..... then you have 5 minutes to make-a-da-sauce. So, in with da wine and crushed peppercorn (mustard, worcestershire sauce, balsamic vinegar and horse radish are optional) but after 2 minutes, its slowly add the milk/butter until it goes a brownish colour, did I mention you had to stir and get the shit off the pan? On the last minute, you should have more steak juice to add and just keep stirring --salt to taste.
It's really straight forward....