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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-29-2007, 11:32 AM   #1
cmcadams
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Default 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:


I trimmed off the silverskin and fat.


Then I cut it into steaks.

I added the cubed steaks to season.


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.


When the cubed steaks were done, I added cognac and lit the cognac. don't do this without adult supervision!

The steak was sliced and put on a warmer for a party.
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Unread 10-29-2007, 11:36 AM   #2
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Nice, Curt! Looks beautiful. Your creativity is endless.....
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Unread 10-29-2007, 11:37 AM   #3
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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.
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Unread 10-29-2007, 11:43 AM   #4
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Quote:
Originally Posted by cmcadams View Post
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
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Unread 10-29-2007, 12:16 PM   #5
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I'll credit you when I write it, Richard... Don't hold your breath, though. :)
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Unread 10-29-2007, 02:23 PM   #6
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I'm going to Curt's house for supper. If you have not visited his site, please do. This farker can really cook.
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Unread 10-29-2007, 02:32 PM   #7
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Thanks for the compliment! Dinner's at 7.
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Unread 10-29-2007, 02:34 PM   #8
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curt, is that like a steak diane? Looks good!
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Unread 10-29-2007, 02:37 PM   #9
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Right FINE vittles, Curt!
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Unread 10-29-2007, 04:00 PM   #10
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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. :)
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Unread 10-29-2007, 04:12 PM   #11
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Quote:
Originally Posted by cmcadams View Post
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.
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Unread 10-29-2007, 04:14 PM   #12
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qman, I didn't sacrifice the cubed steak... I had sandwiches! :)
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Unread 10-29-2007, 04:25 PM   #13
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very nice work indeed!
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Unread 10-29-2007, 04:33 PM   #14
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Quote:
Originally Posted by cmcadams View Post
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.

I figured if it is good enough for Auguste, it is good enough for me.
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Unread 10-29-2007, 04:33 PM   #15
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Curt, as always..............Fine Looking Eats!
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