Steak au Poivre
4-6 tenderloin medallions about 1 1/2 inches thick kosher salt 2 tablespoons coarsely ground black pepper 1 tablespoon butter 1 teaspoon olive oil 1/3 cup cognac 1 cup heavy cream Evenly salt the...
View ArticleSteak au Poivre – The Showstopper
Steak au Poivre is one of those gorgeous meals that fills the house, is showy to make in front of guests and makes you want to curl into the couch after dinner, completely content and satisfied....
View ArticleFilet Mignon in Red Wine Balsamic Reduction: Breaking Away from Ham
If you’re getting together for the holidays, there’s a decent chance you’re also planning on eating a large roast of some sort. Break from tradition this year or throw a New Year’s dinner and do things...
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