Portuguese Steak Sauce. To make the au poivre sauce add 34 teaspoon of cracked black peppercorns to the demi-glace when you place it in the pan to heat it up and reduce. Add the meat and sear on both sides over high heat.
To make Madeira sauce with mushrooms thinly slice 34 pound of cremini mushrooms and cook them briefly in a non-stick pan about 3 minutes. Add the wine and vinegar. Add the bay leaf and cilantro.
It all comes together to make the Portuguese version of my favorite breakfast dish.
When the margarine start to melt add the steaks and fry them on both sides over medium-low heat about 10 minutes. Turn off the heat and place the steaks on a plate. Add garlic and sherry. Fry potatoes in hot oil drain and season with salt and keep warm in the oven.
