Thank you! I posted this 2 weeks ago on one of the steak threads. Great minds think alike!
Quote:
Originally Posted by Shaun @ Tru6
This is a good video for steak au poivre. I don't typically use this cooking technique for ribeyes (cast iron + oven) but for a tenderloin, it's a must. He notes that mustard isn't standard for the sauce but I was taught to use it close to 40 years ago training under a French chef. Tenderloin below I did a year or 2 ago, also added nutty shiitakes that worked perfectly with the green peppercorns, cream, cognac & steak. Highly recommended for a date night in and pretty easy to pull off.
Snip Video here
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