Quote:
Originally Posted by L-Pink
I'm here for cooking tips. Used your simple scallop recipe all the time  |
Here's another favorite, my steak au poivre.
take two to three filets, press peppercorns (whole and half cracked) onto both sides of the meat, coat the bottom of a cast iron skillet with oil (I prefer an infused oil like garlic, parmesan, and sundried tomato) cook the filets to medium rare and remove from pan. turn off the flame (if cooking with gas) and add 1/2 cup of cognac. Let it burn off a little and then add 3/4 cup of heavy cream and turn the flame back on. Use a wire whisk to stir the cream until it thickens. Pour into a gravy boat and serve.
Thank me later.