Pepper Steaks In Crepes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 beef tenderloin steaks
• 1/2 teaspoon crushed peppercorns
• 1/2 teaspoon crushed black peppercorns
• 4 ounces butter
• 6 ounces red wine
• 12 ounces 35% cream
• 1 teaspoon green peppercorn
• 8 ounces flour
• 1/2 tablespoon vegetable oil
• salt
• 8 ounces milk
• 2 eggs, slightly beaten
• freshly ground pepper
• 1 teaspoon parsley, chopped
• 1 teaspoon chives, chopped
• 1 pinch nutmeg
• 2 ounces butter

Recipe

• 1 to make the crepes: combine the flour, oil, salt and half the milk.
• 2 mix well.
• 3 beat in the remaining milk, a little at a time.
• 4 add the eggs and continue to beat until the batter is very smooth.
• 5 add freshly ground pepper, parsley, chives and nutmeg and stir to blend thoroughly.
• 6 allow the batter to stand for one hour.
• 7 heat the butter in a pan and make 4 crepes, as required.
• 8 to prepare the steak: season the steaks with the crushed peppercorns.
• 9 fry in half the quantity of butter: length of time depending on personal preference.
• 10 when ready, remove the steaks and keep warm.
• 11 pour off all the excess fat from the pan and add the red wine.
• 12 allow to boil until almost completely reduced.
• 13 lower heat, add the cream and continue to reduce by half.
• 14 add the remaining butter and the green peppercorns.
• 15 stir well, but do not allow the sauce to return to boil.
• 16 when serving, wrap each steak in a crepe.
• 17 pour the sauce over the the"pouch" at the very last moment.
• 18 serve immediately.