” never had a mediocre meal there”
I’ve never been to France, but I’ve gone to Chicago a few times. In all the restaurants I visited there, I never to a mediocre meal.
People need a recipe for “steak au poivre”?
Steak. Pepper. Butter. Cook.
I prefer steak frites. No salt. No pepper. No butter. Maybe a dab the slices in Grey Poupon. Has salt in it already.
Steak au Poivre isn’t too difficult a dish though a filet tends to work better than a NY. Also, gently cooking off the cognac is nowhere near as much fun (or impressive) as tilting the pan on a gas stove just enough to get a really good flame.
vegetable oil? i would go with olive.
We were at a country inn years ago when my daughter was quite young, and, of course, a picky American eater. No kids menu. So, they cooked her a perfect poulet frites with a delicious veg. When she turned her nose up at that, the adults at the table happily devoured it.
Do you have a “food/cooking ping list”? If so...would love to be on it!
I used to order Steak au Poivre quite a bit, back in the day. It does seem like it has fallen out of favor these last few decades.
Last weekend I made a 2 inch thick sous vide round roast and topped it with a blender bernaise. It was...transcendent.
Well. that’s one cow tht’ll never fart into the climate again...
It’s interesting that Bon Appétit is posting beef recipes but the related Epicurious is not. Because climate change.
Only way I cook filets these days.
Go me eating beef on the rare side, too.
Costco had USDA Prime New York Strip steaks for $13.99 a pound last week. We bought 6. They’re gorgeous and 2 inches thick. We’ve had 2 already. The rest were vacuum sealed and in the deep freeze.
We will do this to 2 of them.
Thanks.
L
Start your sauce with a dark brown roux, add the pepper, cognac and a touch of heavy cream!
My grill outside has a good side-burner. I do smoky pan-frying there when the weather is OK.
I was in Cannes and Paris three times as a teenager. I was too busy paying attention to the woman to pay attention to the food. The women paid no attention to me.
I had a deep fried fish feast last weekend. I made tartar sauce that was 20% mayonnaise and 80% pickles. Also the coating was not batter. It was coarsely ground whole wheat flour. I have a wheat grinder. Good for preppers ...
The fish came out great. I learned how to make it right. And lots less greasy than what restaurants serve
Remove finished steak to a heated platter. Deglaze the pan with cognac and add cream..stir until thickened slightly. Adjust the salt to taste. Pour over the steak. Wine: Cabernet Franc.
I haven’t had that in years! Yum!