Steak with Peppercorn Sauce

• 1 tablespoon oil
• 4 steaks (rump, porterhouse or eye fillet) Whole Foods 1 lb For $7.99 thru 02/09
• 1 large onion, thinly sliced Safeway 1 lb For $1.49 thru 02/09
• 1 clove garlic, crushed
• 1 tablespoon plain flour
• 1 cup water
• 1 tablespoon tomato paste
• 1 tablespoon red currant jelly
• 2 teaspoons VEGEMITE
• 2 teaspoons LEA & PERRINS Worcestershire Sauce
• 2 teaspoons green peppercorns
• vegetables to serve

1. Heat half the oil in a frying pan and cook steaks to you liking.
2. Remove steaks and keep warm.
3. Heat remaining oil in the pan and cook onion and garlic over a medium heat for 5 minutes or until softened.
4. Add flour to pan and cook for 1-2 minutes.
5. Stir in water, tomato paste, red currant jelly, Vegemite*, Worcestershire sauce and peppercorns.
6. Heat until thickened, stirring constantly.
7. Serve steaks with roasted or steamed vegetables and drizzle steaks with peppercorn sauce.

oil, onion, clove garlic, flour, water, tomato paste, red currant, vegemite, worcestershire sauce, green peppercorns, vegetables

Taken from www.kraftrecipes.com/recipes/steak-peppercorn-sauce-103101.aspx (may not work)