How To: Steak au Poivre

Celtic Wolf

Bourbon or Cognac?

I have a Beef Tenderloin looking to be made really happy. If you had a tenderloin would you use Bourbon or Cognac? Recipe says either..

Richard Fl

If you want a flavor I would go for the oak bourbon, the cognac has less flavor in my opinion. I like Maker's Mark when in doubt to sip and think things thru.

BENTE

when in doubt always pick bourbon

that is what i do

Nature Boy

I was thinking bourbon too. Then I realized I had a bottle of Remy Martin VSOP cognac on the shelf next to me (was a gift I have not touched in 2 years). I took a sip just now, and it was nice and woodsy with a nice sweetness.

Doesn't seem like you could go wrong with this stuff, though I would easily go for the bourbon if it was good like Knob Creek.

So, Celtic....what kinda Cognac you got? What kinda bourbon? Taste 'em both and go with the fullest flavor.

Glad I could contribute to getting this settled. Hmm. I think I'll have another sip ;-)

Chris

Celtic Wolf

Hmmm I can use the rest of the bottle to drown my sorrows :woohoo:

RRP

Personal preference of course but I like cognac over bourbon. OTOH not knowing your recipe I also use heavy cream so maybe that would sway me toward the less heavy taste of bourbon. Either way that will be a kick butt tasty meal!

Celtic Wolf

I don't have either YET Though I am leaning to getting both..

Knob Hill was on my list as was Remy Martin.. Wonder if the NC ABC store has that much class :woohoo:

Celtic Wolf

I ain't using milk HAHAHAHA

Richard Fl

Yeh, I know, any eggcuse to open another bottle of our favorite adult beverage. I like Remy VSOP to sip, but can not afford to cook w/it.

Richard Fl

Save some eggravation and marinade w/this and sip the rest.

http://www.hotsauceworld.com/makmarbourst.html

Little Steven

Celtic Wolf,

If I had to pick between the two, I would go with the Drambuie. Dead serious, a slight anise taste but way more favourful than either.

Stebv

Nature Boy

What if you wanted to splurge? Or maybe it was a gift that sat around for two years? hehe.

But you are right. I forgot how good this stuff is.

In the form of Spring Chicken:
Nature "still sippin" Boy

Celtic Wolf

I had a bottle of 21 year old rum I was saving for a special occasion.

It sat and sat and sat. Then one day I opened it and shared it with friends. That to me was a special occasion. I just hope you remember sharing some of that bottle.

Nature Boy

Special indeed. I can still taste it.

Charleston Dave

Cognac is the traditional choice.

Unknown

My first choice when reading the thread was to advise going with the bourbon….I like that flavor and do use it often with a roast and / or a sauce, but Little Steve hit an old (going on 40 years now) nail.
I remember cooking / marinades with Dramboui (sp?) many years ago (haven’t done it forever…Maybe because of cost), but it was a really GOOD flavor! Now that I’ve been reminded, I may have to try that again!
And hey…A “Rusty Nail” is a pretty fine sipper too!
Thanks Little Steve

Boatman

Makers Mark is what I prefer, and I make that dish quite often.

I love to cook with bourbon....sometimes I even put some in the food yadayada