Did some steak au poivre today. Got a whole tenderloin, trimmed it and made steaks for some friends.
Did some steak au poivre today. Got a whole tenderloin, trimmed it and made steaks for some friends.
Looks good did you use Congac .
looks like you might be in the market for a new cutting board.
I love Steak au poivre. I buy my tenderloins from Costco. Yours look yummy.
It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.
I am envious my wife doesn't like pepper so I rarely get to eat that. Looks great.
Very nice
That looks great!!! I like steak done anyway!!
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.
You're crowding your pan.
I really am related to Tony Clifton.
Hey, that's after searing and putting the steaks on the grill to finish. It's just there to soak up the flavors :o
No cream? That makes me sad....
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