2 Fillet steaks
2 oz Margarine
1 tbspn Flour
1 Beef stock cube
2 tbspns Cream
1 tspn green Peppercorns
2 Shallots
1 cup Water
1 tspn French Mustard
Salt and Pepper
Method: Using a small, sharp knife, cut a small pocket along the centre edge of each steak, fill each with 1/2 tspn of green peppercorns - secure openings with 1 or 2 matchsticks. Heat butter in pan, add steaks and cook till brown and cooked on both sides. Remove steak from pan, keep warm while preparing sauce. Add chopped shallots to pan drippings, cook for 1 or 2 minutes. Gradually add water, add crumbled stock cube, stir till sauce boils and thickens slightly. Add cream, mustard, salt and pepper. Spoon sauce over steaks. Serves 2.
Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.24.
