4 tournedos steaks, 2 cm thick
1 small onion, finely chopped
50 gm canned mushrooms, finely chopped
4 slices of white soft bread, squares
1 tablespoon sour cream
1 tablespoon green peppercorns [ or ] black, coarsely crushed
100 gm butter
2 tablespoons oil
Salt + pepper + Thyme [ dried ]
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 gm of remaining butter in a saucepan over low heat and cook the onion until pale and soft.
Add the mushrooms to the onions, mix well and season with salt and pepper.
Add the cream, stir to make a thick puree 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 to 4 minutes
per side for rare, 4 to 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 puree 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
