Pepper Steaks in Crepes

Serve this delicious steak, albeit, non-conventional method, with onion rings, cremini mushrooms sauteed in red wine, parslied new potatoes, Suggested wine - Beaujolais Nouveau; Cabernet Sauvignon, or your favourite dry red vintage.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  beef tenderloin steaks
• 1⁄2 teaspoon  crushed  white peppercorns
• 1⁄2 teaspoon  crushed black peppercorns
• 4  ounces butter
• 6  ounces red wine
• 12  ounces  35% cream
• 1  teaspoon green peppercorn

• CREPE BATTER

• 8  ounces flour
• 1⁄2 tablespoon  vegetable oil
•  salt
• 8  ounces milk
• 2  eggs, slightly beaten
•  freshly ground white pepper
• 1  teaspoon parsley, chopped
• 1  teaspoon chives, chopped
• 1  pinch nutmeg
• 2  ounces butter

Directions

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 white 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.