Sufra Dayma:

Steak Tournedos

Moushira Abdel-Malek

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Ingredients:

4 tournedos steaks (each 2 cm. thick)
1 small onion (finely chopped)
50 gms. canned mushrooms (finely chopped)
4 slices of white soft bread (squares)
1 tbs. sour cream
1 tbs. green peppercorns (or) black (coarsely crushed)
100 gms. butter
2 tbs. oil
Salt + pepper + thyme (dried)

Method:

Mix the peppercorns into half the quantity of butter until evenly distributed. Shape the butter into a roll, flute-shaped, between a piece of greaseproof paper and freeze until ready for use. Heat 25 gms. of remaining butter in a saucepan over low heat and cook the onion until pale and soft. Add the mushrooms to the onion, mix well and season with salt and pepper. Add the cream, stir to make a thick purée and keep warm. Melt the rest of the butter in a frying pan over medium heat and fry the bread (edges removed) until golden and crisp, on both sides. Heat the oil in the frying pan, over medium heat and when hot, fry the steaks: 3-4 minutes per side for rare, 4-5 minutes per side for medium. Season with a pinch of thyme. Place the bread on a heated serving dish. Cover each piece with quarter of the mushroom purée quantity, then put one steak on top of each piece of bread. Place a generous pat of peppercorn butter on top of each steak. Serve surrounded with buttered vegetables.