Steak au Poivre Quiches

This recipe has been brewing in my mind for quite some time.  How can I make ordinary quiches look pretty and taste delicious? Add steak au poivre to it was the answer.  It was an instant hit at my English afternoon tea party.  Plus, this dish looked awesome on my three tier tea towers.  

A Ingredients

Butter                          1 cup

Cream cheese              6 oz

All purpose flour         2 cups

B Ingredients

Eggs                        3 pieces

Half & half              1 cup

Salt                          ¼ teaspoon

C Ingredients

Rib eye steak                              1 piece

Salt                                                to taste

Black pepper, coarse grind        1 tablespoon

Olive Oil                                    1 tablespoon

Directions

1. Preheat oven 375°F. Place all A ingredients into a bowl, using a pastry cutter, cut all ingredients together.  Using your hands to form a ball, then punch down and roll out with a rolling pin, around ½ inch thick, then cut out rounds with a cookie cutter and line a mini muffin baking pan with the round dough. 

2. Mix B Ingredients in a bowl, pour into the dough cups, bake at 375°F for 18 minutes or until golden. 

3. Meanwhile, prepare the steak.  Sprinkle the steak with salt and pepper, let sit a few minutes, then heat up the olive oil in a griddle and cook until medium.  Remove from pan and let rest for about 10 minutes before cutting into cubes, reserve pan juice.

4. Place 3-4 cubes of steak onto the baked quiches, drizzle with pan juice, if the juice is too thin, can cook a bit longer to reduce. 

Servings: 12