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Thread: Steak au poivre

  1. #1
    Senior Member
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    Steak au poivre

    Did some steak au poivre today. Got a whole tenderloin, trimmed it and made steaks for some friends.










  2. #2
    GoogleFu San steeley's Avatar
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    Looks good did you use Congac .
    looks like you might be in the market for a new cutting board.

  3. #3
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    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.

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    I am envious my wife doesn't like pepper so I rarely get to eat that. Looks great.

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    Senior Member Ratton's Avatar
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    That looks great!!! I like steak done anyway!!

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    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.

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    You're crowding your pan.
    I really am related to Tony Clifton.

  9. #9
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    Hey, that's after searing and putting the steaks on the grill to finish. It's just there to soak up the flavors :o

  10. #10
    No cream? That makes me sad....

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