GREEN PEPPERCORN SAUCE
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