I have some beef tenderloin that has been in the freezer for a long time so I decided to make steak au poivre (Steak au Poivre Recipe
). I was shocked to find that I didn't have any shallots, so I substituted red onion and garlic. I decided to use red wine instead of cognac, because we have found the cognac to be a bit much. I didn't crush the pepper, I used the Magic Bullet.
It was wonderful. Even though I could see pink bits on the thicker end of Stirling's steak, he found it cooked enough (he prefers well done.
). This is very encouraging. I like my steaks anywhere from blue to medium rare, so it's a real nuisance to cook his steak 2-3 times as long as mine.
We had boiled potatoes with butter and a salad. I added freshly grated pecorino Romano to the salad dressing. That was tasty, but this steak and sauce has so much flavour, that next time I hope to remember to make a blue cheese dressing. It isn't likely to wimp out by comparison to the steak and sauce.