Banged out some meat and potatoes for the ladies for Valentine’s Day weekend. A buddy and I cooked up an old classic French dish called Steak Au Poivre. We used thick cut sirloin and coated it with cracked peppercorns and gave it a good sear and put a good crust on it. I braised some short ribs and caramelized some onions and mixed them together and stuffed them into some mushrooms caps. Paired it with some potatoes Au gratin. Searing the meat and getting a good dark crust on it is important to add depth and flavor to the sauce. Pull the steaks out of the pan after browning them. Throw in some shallots and green peppercorns. A lug of cognac and cook it down and then hit it with the short rib braising liquid and finish the sauce with some cream. Good eats:smiley:
Hats off to you!
Pioneer 222 Sportfish
Yamaha 250
Mama mia. Those potatoes look amazing. All of it does, but those potatoes…
Of course it’s my opinion. Whose opinion were you expecting?
Thank you Long Enuff and SurfFishlife I appreciate it. Those potatoes are A Christmas request every year from my family. They would literally pitch a fit If I didn’t serve them. Seen it:smiley:
Pretty work! Au Poivre sauce works great on tuna and sword as well…
“I’m not in this world to live up to your expectations,neither are you here to live up to mine” Peter Tosh - I Am That I Am
Good morning Mr. Fred:smiley: Low country going to have to try some tuna that way, thank you sir.
dang good looking food you fixed up for Valentine’s Day. Looks like a culinary degree chef prepared it!! Potatoes are amazing too!
01 Scout 177 w/ 150 hpdi