Steak Au Poivre and Poutine Recipe courtesy of Bob Blumer

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
 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
 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
 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):
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
 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