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Penn · 01-18-2010, 20:23

TS as usual, has cover all the primary bases save one, and that is in regard to old school technique.

au poivre is preped by "crushing" , not pepper milling black peppercorns on a board then placing the steak on the peppercorn and pressing them into the steak. The idea is not to flaten the steak, just enough pressure to embed the peppercorns in the steak. Then searing, deglazing etc.

Also, the 3/4 cup of cream seems a bit much, It has been my experience to deglaze, cook off the alcholo, add demi, reduce, add cream to finish-just enough for the sauce for that one steak; but like everything else, personal preferences...the amount of cognac, cream, multicultural peppercorn etc, etc...

01-18-2010, 20:23	#3
Penn Area Commander Join Date: Oct 2007 Posts: 3,465	TS as usual, has cover all the primary bases save one, and that is in regard to old school technique. au poivre is preped by "crushing" , not pepper milling black peppercorns on a board then placing the steak on the peppercorn and pressing them into the steak. The idea is not to flaten the steak, just enough pressure to embed the peppercorns in the steak. Then searing, deglazing etc. Also, the 3/4 cup of cream seems a bit much, It has been my experience to deglaze, cook off the alcholo, add demi, reduce, add cream to finish-just enough for the sauce for that one steak; but like everything else, personal preferences...the amount of cognac, cream, multicultural peppercorn etc, etc... Last edited by Penn; 01-18-2010 at 20:26.
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