Scotch fillet with creamy green peppercorn sauce
Melt butter and oil in pan, add steak and cook to your likeing. remove and keep warm
Add beef stock to pan, mix flour with cream add to pan, add green pepper corns and lightly simmer for 5 minutes or until the sauce thickens add dry sherry simmer for a further 2 minutes.
Plate steak and pour over sauce. Serve with squashed oven roasted potatoes and green salad.
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