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steak au poivre (PLS disregard the stove in the picture)
RRP
Posts: 26,451
Yesterday was our 49th anniversary and seeing we are stay at home people I fixed us a rich and tasty steak au poivre. The steaks themselves were rib eyes I had dry aged for 62 days. The sauce of course consisted of whipping cream and Remy Martin cognac so no wonder it was rich! Then to compliment I added the 9 hour burgundy mushrooms. My plated pictures turned out bad, but the meal was terrific!
Even though it wasn't on the egg I highly recommend you put that steak on your to do list!
Even though it wasn't on the egg I highly recommend you put that steak on your to do list!
Re-gasketing the USA one yard at a time
Comments
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Love au poivre! SWMBO does, too. Just did the 9 hour mushrooms for the first time a couple weeks ago - wow! Your meal looks delish!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Congrats! Meal looks pretty nice.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Beautiful! Happy Anniversary to you and your bride.
We made the 9 hour mushrooms for my in-laws 50th wedding anniversary and they were incredible. Full disclosure- ours were 6 hour mushrooms due to time constraints, but still incredible.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
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Quite an accomplishment. I hope we are all invited to next years
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
nothing wrong with that cook stove top
if you want it to be really rich, hennessey richard cognac theres one bottle in the new liquorstore by the house $4559.99, i check each week to see if anyone bought it fukahwee maineyou can lead a fish to water but you can not make him drink it -
You are missing out a lot!!! BTW after making them I divide the batch up and freeze them so like with last night's meal the 'rooms are a thaw and reheat dish!Hook_emHornsfan_74 said:9 hour mushrooms? What am I missing out on?
http://tastykitchen.com/recipes/sidedishes/burgundy-mushrooms/
Re-gasketing the USA one yard at a time -
Happy Anniversary Ron. Dinner looks delicious. The 9hr mushrooms are one of our favorites but I never thought to freeze them. Thanks for sharing that tip.IL
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great meal Conrats on 49 years of mariageTrenton ON 1 mbge for now
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Happy Anniversary! Next year is the really big one.
Louisville, GA - 2 Large BGE's -
Congratulations, Ron and Pat! It says a great deal about both of you!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@RRP Congraudualtions on the big 49 and late Happy Anniversary. As always, the grub looks outstanding brother. Hope that y'all enjoyed y'all's anniversary and the grub.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Happy Anniversary.RRP said:
You are missing out a lot!!! BTW after making them I divide the batch up and freeze them so like with last night's meal the 'rooms are a thaw and reheat dish!Hook_emHornsfan_74 said:9 hour mushrooms? What am I missing out on?
http://tastykitchen.com/recipes/sidedishes/burgundy-mushrooms/
What's with the wine measurement in the recipe? 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine. Seriously? Are we making something that precise?
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Honestly - I had forgotten all that gobbly-gook! - on my recipe copy I just drew a line thru it and wrote in 1 quart of burgundy which works for me!HofstraJet said:
What's with the wine measurement in the recipe? 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine. Seriously? Are we making something that precise?Re-gasketing the USA one yard at a time -
Congrats! Steak looks amazing!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Looks great... Happy AnniversaryCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I think she must have meant that tongue in cheek. The recipe is also here:RRP said:
Honestly - I had forgotten all that gobbly-gook! - on my recipe copy I just drew a line thru it and wrote in 1 quart of burgundy which works for me!HofstraJet said:
What's with the wine measurement in the recipe? 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Burgundy Wine. Seriously? Are we making something that precise?
http://thepioneerwoman.com/cooking/2010/09/burgundy-mushrooms/#recipe-form-91191
It is 1 quart wine.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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