Steak with mustard and green peppercorn sauce
- Cook steaks as required (rare, medium or well-done) on a hot barbecue, grill or in a frypan. Turn once. Cover and rest for 10 minutes.
- In a small saucepan, heat butter with mustard, green peppercorns and beef stock. Reduce mixture to half the quantity. Add cream, salt and pepper.
- Warm through but do not boil. Serve steaks with mustard and green peppercorn sauce and hot chips.