A delicious dish of Pepper steak mignon.



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1 tablespoon olive oil
4 x 150g fillet steaks, trimmed (or scotch fillet)
1 tablespoon plain flour
1 cup (250ml) beef stock
½ cup (125ml) light evaporated milk
2 tablespoons dry sherry
2 tablespoons green peppercorns, drained
1 teaspoon dijon mustard
steamed vegetables or salad, to serve

kJ 1195, fat 12g, sat fat 4g

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat oil in a large frying pan on high. Cook steaks for 2-3 minutes each side, until cooked to taste. Transfer to a plate. Leave to rest, loosely covered for 5 minutes.

2. Meanwhile, add flour to same pan and cook, stirring, on medium heat for 1 minute. Remove from heat. Stir in stock, evaporated milk and sherry.

3. Return to heat. Cook, stirring, until sauce boils and thickens. Reduce heat and simmer for 3 minutes. Stir through peppercorns and mustard. Season to taste. Simmer for 1 minute. Spoon sauce over steaks and serve with steamed vegetables or salad.