tag:blogger.com,1999:blog-18071407.post2161491605120709397..comments2024-03-28T11:41:43.558+01:00Comments on Living the life in Saint-Aignan: Steak au poivre, sauce au cognacKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-18071407.post-38220773044328206632012-12-23T22:19:24.176+01:002012-12-23T22:19:24.176+01:00No estoy constipada, lol !!!! No estoy constipada, lol !!!! Mary07https://www.blogger.com/profile/10730039957792562654noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-51097113253832157272012-12-23T04:27:10.551+01:002012-12-23T04:27:10.551+01:00Louis De Gouy doesn't even mention Steak Au Po...Louis De Gouy doesn't even mention Steak Au Poivre! (The Gold Cookbook) He is my go-to for French Cooking (perhaps I should rethink??)Wah!!!<br />But I think your recipe, cream or not, is absolutely in the old style...so elegant!! and simple....<br />I love to read this cookbook, tho, great stories and history of food...inventive and also elegant...Kassandrahttps://www.blogger.com/profile/00722930345289468125noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27802648813753322852012-12-22T22:08:36.580+01:002012-12-22T22:08:36.580+01:00I've been getting the ready-to-grind steak au ...I've been getting the ready-to-grind steak au poivre in its own moulin for a few years. Much faster than the mortar and pestle method (and which I don't have, anyway) and better than the already ground variety.<br />I've always done the cream sauce I might try the butter sauce some time. Sounds good. I like whiskey in the sauce more than cognac. In fact, I use bourbon.<br />Anyway, the picture shows an absolutely perfect steak. I'm amazed it stayed on the plate long enough to be photographed.<br />Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45341908966042153052012-12-22T21:03:20.231+01:002012-12-22T21:03:20.231+01:00Starman, I think it would be good with duck, chick...Starman, I think it would be good with duck, chicken, or turkey breast. I'll have to try that.<br /><br />Judy, sorry to here about the "constipation". There's a lot of that going around right now -- head colds, I mean.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-69508705031465091632012-12-22T20:09:22.478+01:002012-12-22T20:09:22.478+01:00We rarely eat steak, but the sauce sounds really g...We rarely eat steak, but the sauce sounds really good. Maybe we could use it with something else like chicken or fish.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41303184525764839212012-12-22T18:56:59.002+01:002012-12-22T18:56:59.002+01:00Wonderful! I knew, when I went to click on the lin...Wonderful! I knew, when I went to click on the link for your blog this morning, that I would find a post about another festive <i>Steak au poivre</i> event. <br /><br />This morning, I am <i>constipada</i> (see <a href="http://mitchellismoving.blogspot.com/2012/12/pesto-change-o-constipado.html" rel="nofollow">Mitchell's blog</a> today), so I wouldn't be able to taste it or smell it, I think, but your sauce looks fragrant and delicious.<br /><br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-15049237146989505922012-12-22T16:37:22.791+01:002012-12-22T16:37:22.791+01:00It's funny, I just looked through all my favor...It's funny, I just looked through all my favorite French cookbooks (Larousse Gastronomique, Ginette Mathiot, Monique Maine, Tante Marie, etc.) and I found steak au poivre mentioned only once. It seems to have been invented by a sauce cook at Maxim's in about 1920. The one recipe I found made no mention of cognac.<br /><br />Beaver, I've seen mention of porto too but I've never tried it in steak au poivre. I like the pepper sauce made with calvados, and I've done it with white wine. The shallots are really optional. Some people stir a spoonful of Dijon mustard into the sauce at the end, along with the butter or cream.<br /><br />Pauline, I looked up the Prospère potatoes and read about them. Seems like they are worth a try. They're red! I think of red potatoes as been boilers, but these Prospères seem to be good cooked every way.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-89603918151767262722012-12-22T16:03:54.875+01:002012-12-22T16:03:54.875+01:00Ken
I read somewhere ( Madame Figaro or Marmiton)...Ken<br /><br />I read somewhere ( Madame Figaro or Marmiton) to substitute Porto if you don't have Cognac. <br />Will have to try it someday .The Beaverhttps://www.blogger.com/profile/11457136925020206640noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-71794276932189822002012-12-22T15:56:33.332+01:002012-12-22T15:56:33.332+01:00Pauline, I'll look for those, but I really thi...Pauline, I'll look for those, but I really think bintje are the variety to use for frying. Drought? What's that? We are floating away.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38617368387539825702012-12-22T15:10:27.665+01:002012-12-22T15:10:27.665+01:00Ken, try Prospère potatoes - you should get plenty...Ken, try Prospère potatoes - you should get plenty of good big ones for fries. You should be able to find them in the Brico, they taste excellent, you can use them for any potato dish you like including mash and they stand up well to drought. PaulineTimhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40562218619901729792012-12-22T13:42:06.452+01:002012-12-22T13:42:06.452+01:00Susan, did the world end? I guess I missed it!Susan, did the world end? I guess I missed it!Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85328435934405641082012-12-22T13:41:46.896+01:002012-12-22T13:41:46.896+01:00Jean, we always use frozen frites. They give the b...Jean, we always use frozen <i>frites</i>. They give the best result. I'm convinced that the companies that sell frozen potatoes buy up all the best varieties for <i>frites</i>. A Belgian resident of Mareuil says you can't get good <i>frites</i> potatoes in Touraine. We are thinking of maybe growing some this spring (bintje or BF15 variety).<br /><br />However, I don't think we've tried making fries from fresh potatoes since we got our new <i>friteuse</i> last January. Have to try that. I had good luck with the King Edwards you chitted for us, and I had good luck at time or two with French Charlotte potatoes.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21022071349922298872012-12-22T09:58:09.693+01:002012-12-22T09:58:09.693+01:00As the world has not ended, although it is a littl...As the world has not ended, although it is a little soggy round here, I might get Nick to cook me that this weekend. It looks delish, especially the sauce. Were the chips home-made, too?<br />Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6483362764363117862012-12-22T09:30:42.811+01:002012-12-22T09:30:42.811+01:00A fine way to end the world.A fine way to end the world.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.com