Instructions: Preheat oven to the hottest possible setting. Allow at least 15 minutes to heat up.

Place meat in roasting dish, season with salt and pepper. Coat with half of the butter. Roast for approximately 2O minutes. Baste from time to time.

While the meat is cooking, crush the green peppercorns, mix with parsley and mustard.

When meat is cooked to your liking, remove from roasting dish and set aside. Pour the cooking fat from the roasting dish into separate dish. Deglaze the roasting pan with wine - stirring the pan well to extract the juices, add gravy. Strain the resultant sauce into small saucepan and add the remaining butter.

Turn the griller to a medium setting. While heating up spread the peppercorn and mustard mixture on the upper side of the meat, press on breadcrumbs. Baste with some of the fat from the roasting dish. Place meat carefully in the roasting dish, then under the griller and grill for 3 to 4 minutes until golden brown. Serve at once with sauce in separate dish.

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