Quote:
Originally Posted by MBAtarga
Shaun - au poivre is my one and only favorite steak treatment - as well as a strong/bold Cab!
Do you follow any particular recipe? Wife and I have typically used Alton Brown's.
|
I am right there with you on strong bold cabs Mark!
One of my failings is I don't tend to follow recipes which can lead to amazing results as well as ho hum ones too. But each is a learning experience. Knowing the basic techniques and then experimenting is what cooking is all about, to me.
The classic au poivre sauce at its core is just the deglazed pan with cognac and heavy cream, and veal or chicken stock with some shallots. After that, you can tailor it to your taste that night. Green peppercorns, dijon mustard, a dash of balsamic vinegar, poached julienne leeks, morels... can all change a simple classic dish into something even more, not better, just more.
I see Alton doesn't use any stock. Adding that alone will make the sauce a little richer, add another layer.