Heat olive oil in a sauce pan.
Add the onion, garlic and thyme and sauté for 2 minutes over low heat.
Add the KNORR Chicken Stock Pot, Robertsons mixed peppercorns, Robertsons ground black pepper and water and cook for 4 minutes, until the KNORR Chicken Stock Pot is dissolved .
Add cream and cook until slightly thickened.
Add the lemon juice, sugar and Robertsons Atlantic Sea Salt.
Cook for a few more minutes, and then set aside.
Serve over grilled fillet medallions.