GREEN PEPPERCORN SAUCE

4

SERVES 4 Preparation 10 min Cooking 10 min

50 ml butter

2 ml (½ t) English mustard 20 ml (4 t) green peppercorns, lightly crushed 200 ml beef stock 25 ml (5 t) fresh cream salt and black pepper

1 Melt the butter in a pan. Remove from the heat and stir in the mustard, peppercorns and beef stock. Return to the heat and stir.

2 Remove from the heat, stir in the cream and season with salt and pepper.

3 Pour the sauce over the steaks.

LEON MUCHEMWA, HARARE, ZIMBABWE