Originally Posted by kush

i stopped by for a sandwich at this italian place don't remember the name but it was a pretty big place with 2 sections i think...

Originally Posted by sunydude

I dont eat steak, but that is looking tasty & awesome....

Originally Posted by davidwarren

Normally I see this done by cooking the peppered steaks in the pan and then deglazing with the sauce.

Originally Posted by madchef

You missed the best part of the dish!

Deglaze the pan with the beef stock, cognac....add heavy cream and some green peppercorns, let that reduce until it just coats the back of the spoon. Those bits in the pan are the serious flavor

Originally Posted by madchef

Alternatively if you want to make sure the alch is all out, deglaze with the cognac first, give it a shake, then light the steam on fire to burn off the alch. Better make sure you have some vertical room for that one

Originally Posted by BMW FTW

Russo for moderator! (if we get the food forum)

Originally Posted by dava92

Wow good job!