> I have been searching for some time for a recipe for a dish i used to have
> at a local bistro which had a chinese menu.
>
> The dish was named: Sizzling Fillet Steak in Black Pepper Sauce.
>
> It consisted of thinly sliced fillet beef with onion and garlic served on a
> cast iron plate in a sauce that had a lot of ground (powdered) black pepper
> in it. [snip]

Found it first try at Epicurean.com. This doesn't say garlic but you
can obviously add your own. I wouldn't leave out the ginger, though.
Personally, I'd leave out the Splenda, or use maybe 1/2 tsp sugar.
And get the wok really hot so you're searing the beef, not simmering
it. If necessary to keep the heat up, divide the beef into two
portions and cook them separately. -aem

Chinese Black Pepper Steak

1-1/2 pound beef fillet steak, in one piece
2 Onions -- sliced
1/2 teaspoon Sesame oil
2 tablespoons Dry sherry
2 teaspoons splenda
2 teaspoons fresh ginger -- grated
1 tablespoon soy sauce -- dark
2 tablespoons Whole black peppercorns -- crushed

Partly freeze steak. Cut into thin slices. Combine steak, onions,
sesame oil, sherry, splenda (or sugar), ginger and soy sauce in bowl.
Cover, marinate several hours or refrigerate overnight. Stir
peppercorns through steak mixture. Stir-fry steak and onions in a wok
over high heat until steak is cooked to your liking.
Serves 4