Steaks Au Poivre Vert
|Canned green peppercorns||3 Ounce, rinsed and drained (1 can, 75 gram)|
|Mustard||30 Milliliter (2 tablespoons)|
|Butter||2 Ounce (50 gram)|
|Single cream||8 Fluid Ounce (225 milliliter)|
Put the peppercorns in a mortar and crush with a pestle.
Mix with the mustard and spread over the steaks.
Melt the butter in a large frying-pan.
Add the steaks and fry quickly for 2 minutes on each side.
Reduce the heat and fry for a further 2 minutes on each side.
This will produce rare steaks double the time if you prefer them well done.
Transfer the steaks to a warmed serving dish and keep hot.
Add the cream and salt and pepper to taste to the pan and heat gently.
Pour over the steaks.