Beef Veal: Pepper Steak 13 by Recipe Cottage

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	Pepper Steak 13

		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.