PEPPER SAUCE

Season steak with plenty of coarsely ground black pepper. Pan-fry steak

(see how to on page 117), then remove from pan. Add 1 crushed clove garlic to same pan; stir for 1 minute. Stir in 1 tablespoon drained canned green peppercorns, crushed lightly, 1 teaspoon dijon mustard, ¾ cup beef stock and

¾ cup pouring cream; simmer, uncovered, until thickened. Serve with steak.