Hi,
I have just bought a big bag of crushed (rather than whole or ground - in little bits) pepper pepper and a mallet with a layer of rubber all over the head.
I've never made pepper steak (steak au poivre), but this is how I intend to proceed.
Any comments would be most welcome as to technique and quantities:
1) Choice of meat: I was thinking sirloin steak
2) I intend to pound the pepper into both sides of the steak (quantity? I guess it'll have to be intuition) and then fry it at high heat as I would a regular steak.
3) When it's done, I was thinking of adding some Cognac, then crème fraîche and stock (quantities? please see above).
4) Never a pro at thickening sauces (my Achilles heel)... I will see how to adjust the texture.
Accompaniment? Probably a starch.
Best regards,
Alex R.
I have just bought a big bag of crushed (rather than whole or ground - in little bits) pepper pepper and a mallet with a layer of rubber all over the head.
I've never made pepper steak (steak au poivre), but this is how I intend to proceed.
Any comments would be most welcome as to technique and quantities:
1) Choice of meat: I was thinking sirloin steak
2) I intend to pound the pepper into both sides of the steak (quantity? I guess it'll have to be intuition) and then fry it at high heat as I would a regular steak.
3) When it's done, I was thinking of adding some Cognac, then crème fraîche and stock (quantities? please see above).
4) Never a pro at thickening sauces (my Achilles heel)... I will see how to adjust the texture.
Accompaniment? Probably a starch.
Best regards,
Alex R.