How to cook
Cut the veal meat into 4 steaks of 9 oz (250 g) each. Pour the peppercorn melange into a shallow dish and press each of the steaks into it so the spices stick to them. Optionally, you can salt the meat lightly.
Heat 1 tbsp and a little butter in a pan and fry each pepper steak as desired - a l'anglaise, medium or well done. For l'anglaise, frying 1-2 min. per side is enough. For medium, fry 3-4 min. and for well done - 5-6 min.
Add oil and butter to the pan for each steak. Put the cooked steaks in a warm area. Using a spatula, remove the remaining oil from the pan used for cooking and pour the white wine into the same pan. Wait for half of it to boil off and pour in the mushroom broth. Let the mixture come to a boil, then lower the stove.
Heat the oil used for frying and braise the flour briefly. Gradually, add the broth with the wine and stir until you obtain a smooth sauce. Boil the sauce on medium heat until you obtain the desired consistency. Add the remaining butter, diced.
Serve the cooked steaks poured generously with mushroom sauce and with a garnish of choice.