Steak au poivre for dinner last night.

I agree Amanda, realllly good. It's been my go-to steak au poivre recipe for many years.

Usually I use either brandy or cognac but will try with Sherry next time.

 
me too. I have a fella here who, I swear, takes me out just so I'll make this for him.

I've made Steak Diane with sherry, but must try the poivre with it.

 
Love that!!! He's one lucky fella. There's a Pork Au Poivre recipe I've been eyeing to

try as well...by Ellie Krieger (at the link) that looks easy and delish and I can see all manner of variations for playing with it such as adding mushrooms, switching up the red wine and using brandy or cognac, cutting the pork tenderloin into medallions vs butterflying. As well as perhaps adding a touch of cream to finish the sauce -- which of course defeats Ellie Krieger's more healthful cooking, lol, but I like the thought of a lightly creamy sauce to balance the heat of the peppercorns.

https://www.foodnetwork.com/recipes/ellie-krieger/pork-au-poivre-recipe-1945487

 
It seems to be such a complete meal. I add on only a substantial salad of fennel, orange, red

onion, nicoise olives, and eat both together. I also enjoy a bit of any fougasse or foccacia type of bread with it.

This freezes well too. I am happy when I find a little pack of it waving frantically at me from the freezer.

 
Defrosting pork tenderloins to make this! Oh, yeah!

And bought mushrooms, too! Thank-you Pat for sharing this recipe! Colleen

 
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