Thursday, December 22, 2011

steak au poivre

This month's issue of Everyday Food features a recipe for Steak au Poivre. This is basically a New York Strip Steak encrusted in crushed black peppercorns. It really sounded classy, and for a couple who rarely dines out since the baby arrived, this seemed like a wonderful luxury.

So I spent more than I'd usually spend on these steaks and they weren't the best cut. I'd make this again with a rib eye steak. This recipe also yields entirely too much sauce. We ended up with a cup of it when you only need enough to drizzle over. Lastly, it's very difficult to crush peppercorns it looks like we might have to invest in a spice grinder.

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