Pepper Steak

Name: Pepper Steak
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 2 serving(s)
Ingredients: 2 (250 g) filet of beef, at least 25mm thick; 1 tablespoon prepared mustard, sauce; salt; 2 tablespoons cracked black peppercorns; 1 tablespoon olive oil; 150 ml beef stock; 100 ml plain yogurt

Submitted by Yorky1000

"Fillet of beef cooked with a mustard and pepper coating."

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photo by Yorky1000

Ready In:: 9mins
Ingredients:: 7
Serves:: 2

ingredients

2 (250 g) filet of beef, at least 25mm thick
1 tablespoon prepared mustard, sauce
salt
2 tablespoons cracked black peppercorns
1 tablespoon olive oil
150 ml beef stock
100 ml plain yogurt

directions

Sprinkle the salt over both sides of the fillets then brush both sides with the mustard sauce.
Put the cracked peppercorns onto a dish and ‘coat’ both sides of the fillets ensuring full coverage.
Heat the oil in a frying pan or wok and fry the fillets for around 90 seconds each side (slightly longer if thicker than 25mm). Remove the fillets and leave to stand. At this point the surfaces may be blowlamp charred if desired.
Add any remaining peppercorns to the pan and then the beef stock. Stir to mix. Slowly add the yoghurt mixing continuously and then bring to the boil. Simmer for about 5 minutes or until the sauce thickens.
Spoon the sauce over the fillet to serve.