Peper Steak Mignon

Serving size: Serves 4

Cooking time: Less than 30 minutes

Special options: Low fat

Course: Main

1 tablespoon olive oil
4 x 150g fillet steaks, trimmed (or scotch fillet)
1 tablespoon plain flour
1 cup (250ml) beef stock
½ cup (125ml) light evaporated milk
2 tablespoons dry sherry
2 tablespoons green peppercorns, drained
1 teaspoon dijon mustard
steamed vegetables or salad, to serve

1. Heat oil in a large frying pan on high. Cook steaks for 2-3 minutes each side, until cooked to taste. Transfer to a plate. Leave to rest, loosely covered for 5 minutes.

2. Meanwhile, add flour to same pan and cook, stirring, on medium heat for 1 minute. Remove from heat. Stir in stock, evaporated milk and sherry.

3. Return to heat. Cook, stirring, until sauce boils and thickens. Reduce heat and simmer for 3 minutes. Stir through peppercorns and mustard. Season to taste. Simmer for 1 minute. Spoon sauce over steaks and serve with steamed vegetables or salad.

To substitute the green peppercorns, season the steaks before cooking with plenty of coarsely ground black pepper.