In a non-stick frying pan dry fry 2 lean grilling/frying steaks. When cooked remove from pan and keep warm.

Onion & garlic creamy sauce
Add to the pan ½ red onion and fry, add 50g (2oz) soft garlic and herb cream cheese, 90ml (6tbsp) semi-skimmed milk. Heat gently for approximately 1 minute.
Stir through 15ml (1tbsp) chives, chopped.

Pesto sauce
Add to the pan 2 x 15ml sp (2tbsp) halt fat crème fraîche, 2 x 15ml (2tbsp) semi-skimmed milk, 1x15ml (1tbsp) red or green pesto. Heat gently for 1 minute.
Stir through 4 olives, pitted and chopped and 15ml (1tbsp) fresh basil, roughly chopped.

Creamy chilli sauce
Add to the pan 50g (2oz) soft cream cheese, 6 x 15ml (6tbsp) semi-skimmed milk.
Heat gently for approximately 1 minute. Stir through 10 cherry tomatoes, halved and 5ml (1tsp) chilli powder or sweet chilli sauce (more if you like it hot).

Stilton and watercress sauce
Add to the pan 45ml (3tbsp) half fat crème fraîche, 50g (2oz) stilton cheese, crumbled. Heat gently for 1 minute. Stir through 25g (1oz) watercress, roughly chopped, until wilted.

Cranberry and camembert topping
Spread 2 x 15ml (2tbsp) cranberry sauce over the top of the steak, then top with camembert cheese
Serve with mixed green salad, asparagus and new potatoes.

Serve steaks with sauce of your choice, crispy oven baked chips and onions, new potatoes, or pre-prepared mashed potato and vegetables.