Steak Au Poivre and Poutine Recipe courtesy of Bob Blumer Note: We can make the sauce using a demi glaze instead of the pan drippings. This way, the steaks and the sauce can be cooked and held separately. Ingredients (yields 4 servings):  1 teaspoon salt  4 teaspoons fresh ground black pepper, ground coarsely  1 tablespoon butter  4 6-ounce tenderloin steaks, ¾-inch thick  2 ounces Cognac or brandy  3 teaspoons Dijon mustard  2/3 cup half & half cream  3 tablespoons brined green peppercorns (drained)  Rub salt and ground black pepper over both sides of the steaks.  Heat a dry sauté pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once and cook to desired degree of wellness (approximately 3 minutes per side for medium-rare, depending on exact thickness.) The high heat will cook this delicate cut of steak fairly quickly. To avoid overcooking, make an incision in the middle of the steak to check the color.  Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).  Remove steak from pan (leaving drippings in the pan), reserve on a warm plate and cover with aluminum foil.  Reduce heat to low and slowly stir Dijon and cream into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce gains some thickness.  Pour sauce over steak and serve. Poutine / Wild mushroom polenta fries:  There is no formal recipe for this. Basically I make a rich polenta using lots of rehydrated wild mushrooms, chicken stock and remaining liquids from the mushroom rehydrating process. Then I add lots of parmiggiano reggiano and fresh thyme. After it sets in sheet pans, I cut into the shape of large fries and deep fry. Tomato Chutney (home-made ketchup): Ingredients:            2 tablespoons olive oil 1 onion, diced 2 garlic cloves, chopped 1/2 cup wine vinegar 1 cup brown sugar 1/2 teaspoon salt 2 teaspoons ground allspice 1/2 teaspoon mustard powder 1/2 teaspoon ground cloves 3 star anise, ground up 1 28-ounce can whole plumb tomatoes (fire roasted if available)  In a sauté pan over medium high heat, add oil, onion and garlic and sauté for approximately 4 minutes, or until translucent. Add vinegar and brown sugar. Increase heat and reduce liquid by half.  Add salt, spices, and tomato (including the liquid). Simmer for about ten minutes until pan contents begin to thicken. Let cool, then puree.  Yield: approximately 1 1/2 cups or enough for 24 1-tablespoon servings