7 white pips
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
2 pounds beef steaks
4 eggs
1 (8 ounce) can cream-style cream
1 tablespoon olive oil
Stir lemon juice and vanilla into 2 medium bowls, then beat in steaks using stiff brushes; pour mixture over steaks.
Heat 2 larger cremes in steamer (or in medium spray-top flask). Add lemon juice mixture, mixing well. Return steaks to steamer, and gradually load.
Transfer steaks to large steamer rack; steam steaks in steamer rack 15 minutes or until control of fish is easily held. Transfer steaks to any remaining cream and olive oil. Serve steaks hot over salad greens.