Steak Au Poivre

4 sirloin steaks, each about 100 g/4 oz, trimmed
4 tablespoons black peppercorns, crushed
2 teaspoons polyunsaturated margarine, melted
Sauce:
2 x 150 g/5 oz cartons plain low-fat yogurt
2 tablespoons brandy
salt
freshly ground black pepper
watercress sprigs, to garnish

Preheat the grill to high.

Coat the steaks with the crushed peppercorns, pressing them in well.

Brush the steaks with the margarine and place

on the grill rack. Grill, turning several times, until cooked to your liking. Transfer to a heated serving dish and keep hot.

To make the sauce, place the yogurt in a saucepan and stir in the brandy and salt and pepper to taste. Heat gently without allowing to boil, then pour over the steaks. Garnish with watercress sprigs and serve immediately.

SERVES 4