>>> Part 6 of 6...
  Combine port, soya sauce, oil and garlic in bowl, add beef. Turn beef,
  coating well with marinade, cover, refrigerate overnight. Remove beef from
  marinade, reserve marinade. Tie beef with string to keep in good shape.
  Place beef in baking dish, bake in moderately hot oven for about 40 mins or
  until beef is done as desired. Stand beef 5 mins before cutting and serve
  with the sauce.
  
  Sauce: Combine water, stock cube, sugar, tomato paste, lemon juice and
  reserved marinade in saucepan.  Blend cornflour with water, stir into sauce
  mixture, stir constantly over heat until sauce boils and thickens. Add
  chives just before serving.
  
  * Approx 1040 kJ (248 cal) per serve *
  
  Posted by : Sue Rykmans. From: Sue Rykmans
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamy Peppercorn Steaks
 Categories: Maindish, Low-cal, Meats
      Yield: 4 servings
 
      2 ts Oil
      4 x  125g lean beef eye fillets
      1 md Onion (120g), chop'd finely
      1 ts Canned drained green pepper
           - corns, crushed
      2 ts French mustard
      1 tb Brandy
      2 tb Water
      2 tb Sour light cream
 
  Heat oil in frying pan, add steaks, cook until done as desired. Remove
  steaks from pan, keep steaks warm. Add onion and peppercorns to pan, stir
  constantly over heat until onion is soft. Stir in mustard, brandy and
  water, bring to the boil, stir in cream. Return steaks to pan, heat few
  mins without boiling.
  
  * Approx 870 kJ (208 cal) per serve *
  
  Posted by : Sue Rykmans. From: Sue Rykmans
 
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