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Steak au poivre
- 1 tbsp black peppercorns , roughly crushed
- 2 fillet steaks , about 150g each
- 1 tbsp Dijon mustard
- olive oil
- 1 tbsp red wine vinegar
- 100ml beef stock
- 2 tbsp half-fat crme frache
- 2 handfuls watercress , dressed, to serve
Directions:View on BBC Good Food
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