View Single Post
Old 10-29-2008, 12:23 PM   #49
Registered User
Join Date: Jan 1970
Posts: 171
Originally Posted by madchef View Post
Buy a cast iron skillet, properly season it, cover you steaks in crushed fresh pepper and salt, cook them in the skillet with unclarified butter, when done remove to oven to keep warm, deglaze the pan with some beef stock, cream, cognac and green peppercorns, simmer until it thickens up a bit, voila....steak au poivre YUM
did you mean clarified butter? if not, please explain.

and don't forget to vote
ride365 is offline   Reply With Quote