1 lb (500 g) lean steak
2 tsp (10 ml) black peppercorns
3/4 cup (175 ml) pecan halves
2 tbsp (25 ml) olive oil.
2 tsp (10 ml) butter
1 onion, thinly sliced
3/4 lb (375 g) button mushrooms, sliced
4 tbsp (60 ml) brandy
2/3 cup (150 ml) sour cream
3 oz (90 g) arugula
1. Slice steak into thin strips, trimming excess fat. Lightly crush peppercorns using mortar and pestle and put into large bowl. Toss steak strips with peppercorns.
2. Put pecans in large, dry pan and toast over medium-high heat, tossing regularly, 2-3 minutes. Chop roughly and set aside.
3. Heat 1 tbsp (15 ml) oil with butter in pan and stir-fry onion over medium heat to soften slightly. Add mushrooms and cook over high heat until lightly softened. Add salt to taste.
4. Remove mushrooms and onions from pan and put onto plate. Add remaining oil to pan and stir-fry steak strips over fairly high heat for 2-3 minutes.
5. Add brandy and boil 30 seconds. Return onions and mushrooms to pan and stir in sour cream. Heat until blended. Add arugula and stir until wilted, then sprinkle over pecans and serve immediately
Serves 4