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Method : Trim the
steak into 4 equal portions, and beat them with either a meat hammer or
the edge of a tea plate to tenderize them. Season with a little salt and
freshly ground white pepper.
Heat a frying-pan and add the butter and
oil. Fry the steaks over a high heat, turning once, then remove to a
warmed plate.
Deglaze the pan with the wine and add the lightly crushed
peppercorns. Stir in the cream away from the heat. Check the seasoning,
pour the sauce over the steaks and serve.
Serves 4
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