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LOCATION: Recipes >> Beef Veal >> Pepper Steak 13

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Pepper Steak
Serves 4

50 g butter or margarine
75 g mixes finely chopped carrot, celery and onion
1 teaspoon ground black peppercorns
1 teaspoon white vinegar
125 ml dry white wine
1 cup reduced beef stock
1 cup thickened cream
olive oil
4 220-g eye-fillet steaks
2 teaspoons ground green peppercorns
1 tablespoon lemon juice

Heat butter in a small saucepan and cook vegetables over low heat
until soft. Add black peppercorns and vinegar and stir over heat
to evaporate vinegar. Add wine, evaporate. Add beef stock and
cream, then reduce to a sauce consistency. Pass through a sieve,
season to taste and keep warm.

Heat oil in frying pan, add steaks and cook over high heat on both
sides to desired doneness. Remove from pan and rest in a warm
place for 5 mintes.

Wipe out pan. Stir in sauce, green peppercorns, lemon juice and
season to taste. POur sauce over steaks and serve immediately.

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