Steak au Poivre - Page 2

**Team Sergeant** · 02-02-2010, 19:51

Quote:

Originally Posted by abc_123

Ah, but I did pay attention to detail. Every damn recipe/you tube video always had a caveat that basically said "Make sure you coat the steak well with crushed pepper. Don't worry you can't have too much" So I was very dilligent about making sure that that I coated them well.

Other than than it cooked great and was easy to do (making the mushroom soup wasn't hard it just added more time to the recipe than if using heavy cream alone).

Not 100% throwing in the towel yet. I just need to use less pepper.

I did the exact same thing, the first time. Now try the recipe I posted (Mortons), I think you'll like it much better.

abc_123 · 02-02-2010, 20:25

Quote:

Originally Posted by Team Sergeant

I did the exact same thing, the first time. Now try the recipe I posted (Mortons), I think you'll like it much better.

Yeah, I learned years ago to take the advice of a good Tm Sergeant...however I need a reminder now and again.

I will... but I need to give it a break. For the whole family, whatever taste buds are pepper sensitive are currently non-mission capable.