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-   -   Grilled Steak au Poivre (http://www.bbq-brethren.com/forum/showthread.php?t=33220)

cmcadams 10-29-2007 11:32 AM

Grilled Steak au Poivre
 
This isn't usually grilled; Steak au poivre is generally pan seared steak seasoned heavily with cracked pepper and salt. When the steaks are cooked, the pan is deglazed with cognac, brandy, etc., and flamed. Then cream or butter is added. Once the sauce coats the back of a spoon, it's ready to go, and the steaks are put back in the sauce and served.

I grilled the steaks, though, and got some cheap cubed round steak to use for fond in the pan. It worked great, and I ended up with steak sandwiches for a couple of days, too.

I started with half a tenderloin:
http://farm3.static.flickr.com/2183/...29d877cc4a.jpg

I trimmed off the silverskin and fat.
http://farm3.static.flickr.com/2167/...ad46118c3f.jpg

Then I cut it into steaks.
http://farm3.static.flickr.com/2090/...d9e8c98ac3.jpg
I added the cubed steaks to season.
http://farm3.static.flickr.com/2240/...e29bbba750.jpg
http://farm3.static.flickr.com/2194/...84b418985b.jpg
Then I fired up the grill and put the steaks on. The cubed steaks were done in a pan on the grill, too, just not on the grate.
http://farm3.static.flickr.com/2320/...ed01c56d23.jpg
http://farm3.static.flickr.com/2309/...70f8418970.jpg
When the cubed steaks were done, I added cognac and lit the cognac. don't do this without adult supervision!
http://farm3.static.flickr.com/2329/...27042a6f8d.jpg
The steak was sliced and put on a warmer for a party.
http://farm3.static.flickr.com/2371/...dc30671962.jpg

backyardchef 10-29-2007 11:36 AM

Nice, Curt! Looks beautiful. Your creativity is endless.....

cmcadams 10-29-2007 11:37 AM

I'm just trying to figure out how to do some of those inside dishes outside instead. The cubed steak cost less than $1.50 for both slices. That would have been ok if they were just throw aways, but I'm able to have them as pretty good leftovers, too. I wouldn't feed them to guests, but I don't mind them for lunch.

RichardF 10-29-2007 11:43 AM

Quote:

Originally Posted by cmcadams (Post 488347)
I'm just trying to figure out how to do some of those inside dishes outside instead...

Hey - There's the title for your cookbook

Inside Out

- recipes from you kitchen that can be prepared on your grill

cmcadams 10-29-2007 12:16 PM

I'll credit you when I write it, Richard... Don't hold your breath, though. :)

Bigdog 10-29-2007 02:23 PM

I'm going to Curt's house for supper. If you have not visited his site, please do. This farker can really cook.

cmcadams 10-29-2007 02:32 PM

Thanks for the compliment! Dinner's at 7.

keale 10-29-2007 02:34 PM

curt, is that like a steak diane? Looks good!

Arlin_MacRae 10-29-2007 02:37 PM

Right FINE vittles, Curt!

cmcadams 10-29-2007 04:00 PM

Steak Diane usually has mushrooms and uses cognac or brandy and madiera wine. This will give a sweeter flavor. Steak au poivre means steak with pepper... lots of pepper, then a cognac cream sauce. very different flavor profiles.

Thanks, Arlin. :)

qman 10-29-2007 04:12 PM

Quote:

Originally Posted by cmcadams (Post 488347)
I'm just trying to figure out how to do some of those inside dishes outside instead. The cubed steak cost less than $1.50 for both slices. That would have been ok if they were just throw aways, but I'm able to have them as pretty good leftovers, too. I wouldn't feed them to guests, but I don't mind them for lunch.

The old "sacrificial lesser cut". Good going.
Looks good.

cmcadams 10-29-2007 04:14 PM

qman, I didn't sacrifice the cubed steak... I had sandwiches! :)

Greendriver 10-29-2007 04:25 PM

very nice work indeed!

qman 10-29-2007 04:33 PM

Quote:

Originally Posted by cmcadams (Post 488448)
qman, I didn't sacrifice the cubed steak... I had sandwiches! :)

Yeah, I know. I read that. I save the meat for myself when I do it too. Just always refered to it as a sacrifice because I first saw the technique--or at least a version of it--in Auguste Escoffier's work, and that it what he called it.:-D

I figured if it is good enough for Auguste, it is good enough for me.

bbqbull 10-29-2007 04:33 PM

Curt, as always..............Fine Looking Eats!


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