30 ml/2 tbsp green peppercorns, crushed
4 sirloin steaks
50 g/2 oz/0.25 cup butter or margarine
Grated rind and juice of 1 lemon
15 ml/1 tbsp snipped chives
30 ml/2 tbsp double (heavy) cream
Press the peppercorns into both sides of the steaks. Melt the butter or
margarine and fry (saute) the steaks for 4 minutes on each side for medium
steaks, slightly less or more if you prefer them rare or well done.
Transfer the steaks to a warm serving plate and keep warm. Add the lemon
rind to the pan with 15 ml/1 tbsp of the lemon juice and the chives and
cook for a few minutes until reduced slightly. Remove from the heat and
stir in the cream. Pour over the steaks and serve at once.