Steak Au Poivre

Number of Servings

Serves 2-3

Ingredients

2-8 oz. Bison/Ostrich or Elk tenderloins, 1 shot dry sherry, 2 tsp. Fresh cracked peppercorns, 2 tsp. Salt Tabasco sauce, 2 Tbsp. Minced garlic, 4 Tbsp. Unsalted butter, 1 tsp. Black pepper, 1 cup chopped green onion, 3/4 cup beef broth, 3 dashes Worcestershire sauce, 2-3 Tbsp. Demi-Glace, 3-5 dashes Tobasco sauce (or other thickening agent), 1/3 cup heavy whipping cream,

Directions

Chop green onions first, set aside.

Cut tenderloins into 3/4 in thick medallions. Press fresh cracked peppercorn into each medallion and add a dash of Tabasco sauce to each, or to taste.

Put salt into frying pan and heat to medium-high. Brown one side of medallions approx. 1 minute to rare-medium-rare. Flip steaks immediately adding butter in the same pan. Remove the meat after approx. 1 minute and set a side in a warmer plate.

Note: Steaks will continue to cook, care should be taken to avoid over cooking.

In the same frying pan add: onion, garlic, Tabasco sauce, black pepper, Worcestershire sauce and 1/4 cup beef broth, stirring constantly.

When sauce has condensed and onions are heated, add sherry, remaining broth and cream. Stir until mixed. Add thickening agent to add body.

Place medallions on a serving plate and ladle sauce over the meat.

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