If you have the October magazine then there is a peppercorn sauce for steak in there! can't remember quantities but there onion, garlic fryed in fry light, chicken stock made with bovril, teaspoon of mustard powder and parsley chopped, simmer for a few mins take off heat and add a few dollops of low fat fromage frais and some pink peppercorns (picked all of these out cos too peppery to eat so you may want to use normal peppercorns)
Hope this helps
The sauce was very delicious when we had it!