giggler
Sous Chef
From the recent thread of different steaks. I would like to try this.
I have 2 strip steaks.
Questions..
1. If I rub the steak with heavy cracked pepper and skillet fry.. won't the chunks of pepper fall off and burn?
2. The sauce seems to very in the recipes I've read..
Looks mainly like maybe a bit of onion or mushrooms, then de-glaze with cognac and heavy Cream. I don't normally have cognac and Cream around, but do have Dry Vermouth and whole milk. would that work or will the sauce "Break"? perhaps I could add a bit of flour to the fat to hold the milk?
I'm trying to make sort of a budget homeade version of this dish and hoped someone here might have some experience with this.
Thanks, Eric, Austin Tx.
I have 2 strip steaks.
Questions..
1. If I rub the steak with heavy cracked pepper and skillet fry.. won't the chunks of pepper fall off and burn?
2. The sauce seems to very in the recipes I've read..
Looks mainly like maybe a bit of onion or mushrooms, then de-glaze with cognac and heavy Cream. I don't normally have cognac and Cream around, but do have Dry Vermouth and whole milk. would that work or will the sauce "Break"? perhaps I could add a bit of flour to the fat to hold the milk?
I'm trying to make sort of a budget homeade version of this dish and hoped someone here might have some experience with this.
Thanks, Eric, Austin Tx.