Pepper Steak

6 pieces fillet steak
60g (2ozs) butter
2 tsp oil
1 Tbs flour
2 tsp dry sherry
1/2 cup dry white wine
1/2 cup water
1 beef stock cube
1/2 tsp sugar
2 Tbs green peppercorns
3 Tbs cream

Trim steaks, if necessary. Pound steaks lightly. Heat butter and oil in pan, add steaks, cook quickly on both sides to seal in juices. Then cook to taste. Remove steaks and keep warm. Add flour to pan, stir to combine with pan juices. Stir in the wine, sherry, water, crumbled beef cube, sugar aand green peppercorns. Stir until sauce boils, reduce heat, simmer 3 mins., add cream. Pour sauce over steaks.