Steak Au Poivre a la Laws
For 2 persons
2 Tenderloin steaks of 6 to 7 oz (I prefer tenderloin, but striploin or sirloin is fine.)
2 Tbsp. crushed peppercorns
3 Tbsp. olive or Canola oil
1 knobs of butter
2 fl oz Brandy (option)
4 fl oz White wine (room temperature)
4 Tbsp. sour cream (room temperature) Whipping cream can be used instead
1 Tsp. Chicken base heaped
2 tsp. Lea & Perrons sauce
2 Finely sliced Green onions
1 tsp (5 ml) Back Eddys Seasoning Salt
Lightly spread Grey Dijon mustard all over the steaks (option)
Sprinkle both sides with Back Eddy?s Seasoning Salt
Drag the steaks into the peppercorns and saut? them in the oil and butter.
Best way is to cook it rare to medium rare.
About 5 min on medium to low heat
Just before finished add 1 or 2 cups fresh mushrooms
Take the steaks from the pan and keep on a plate, saving the juices, during the time you prepare the sauce
You might have to scrap some of the peppercorns off the bottom of the pan,
if they got burnt. Try not to have too high a heat.
De-glaze the pan with the cognac and flamb? it
You need to pour the cognac in the pan, let it get hot, then tip the pan up and put a flame or match near the alcohol, with care !...wait for the flame to stop by itself, it just takes a few seconds.
Add the wine and reduce just for a minute or two
(Do not use cold wine or sour cream as the sauce could separate)
Add the sour cream to the pan and mix everything together including the juices. Place steaks back in the pan and simmer until you have the right consistency. Put each steak on plates or serve on platter. top with the best peppercorn sauce you have ever tasted.
Sprinkle with the green onions and serve right away with Pasta, Rice or potatoes.
Asparagus is nice for a vegetable.