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View Full Version : Steak au poivre



chazmtb
03-23-2011, 12:24 AM
Did some steak au poivre today. Got a whole tenderloin, trimmed it and made steaks for some friends.

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steeley
03-23-2011, 01:44 AM
Looks good did you use Congac .
looks like you might be in the market for a new cutting board.:wink:

deanb
03-23-2011, 03:49 AM
I love Steak au poivre. I buy my tenderloins from Costco. Yours look yummy.

rahimlee54
03-23-2011, 07:08 AM
I am envious my wife doesn't like pepper so I rarely get to eat that. Looks great.

UnConundrum
03-23-2011, 08:21 AM
Very nice :)

Ratton
03-23-2011, 09:40 AM
That looks great!!! I like steak done anyway!!

chazmtb
03-23-2011, 09:51 AM
Steely, I used cognac, whole milk (no cream), pepercorns and very thinly minced sweet onions (no chalots). That is my epicure board, which I use as my meat board; light and easy to clean. I have a John Boos walnut board as my main.

Steaks were cut 1.5 inches, at least and came out perfectly medium rare. I like the rare of medium rare side, and my wife likes it medium rare. However, my friends are those medium well eaters, so I had to fire their steaks up again. I wished I had time and I could have broken down the cryo pack a few days ago to let the steaks settle, but it was enjoyable never the less.

Jay
03-23-2011, 10:39 AM
You're crowding your pan. :razz:

chazmtb
03-23-2011, 11:17 AM
Hey, that's after searing and putting the steaks on the grill to finish. It's just there to soak up the flavors :o

UglyJoe
03-23-2011, 01:18 PM
No cream? That makes me sad....

spinblue
03-24-2011, 09:56 AM
I am envious my wife doesn't like pepper so I rarely get to eat that. Looks great.

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