Steak Au Poivre: The Decision

Celtic Wolf · October 2008

I went to the ABC store here in North Carolina. For those of you unfamiliar with the ABC Store it is a state run liqueur store. What does the state know of finer liqueurs?

I saw a bottle of Jim Beam Black, so I got that for the steak. After all what I don't cook with I still have to drink and the Jim Beam Black was the best they had. Sad isn't it???

I wasn't impressed with their selection of Cognac at all, so I went to the check out. Well smack me in the face there at the check out was a display of Remy Martin VSOP Champagne Cognac.

So, I'll use the bourbon and drink the Cognac...

Richard Fl · October 2008

AMEN!

Little Steven · October 2008

Celtic Wolf,

You have to try the Drambuie on something. Just bathe a steak in it before you throw it on.

Steve

Celtic Wolf · October 2008

This is tenderloin.. I am not marinating it in Drambuie nope not going to :ohmy:

Next Tri-Tip or Flap meat I cook I will, but not Tenderloin.. :blink:

Little Steven · October 2008

Celtic Wolf,

That's what I meant, try it on a ribeye or strip.

Steve

Little Steven · October 2008

Celtic Wolf,

And it's not a marinade, just a douse before cooking.

Steve

Cecil · October 2008

Wise choice on cooking/drinking. Thank goodness we don't have state stores in TN. Let's keep the politicians from putting wine in Kroger and Wally World's hands!(In TN)

Walt

RRP · October 2008

ohhhhhhhhh, May heaven forbid ANYONE from ever using Drambuie for ANYTHING but mixing with an equal amount of Scotch in a wonderful drink commonly known as a Rusty Nail! Try it folks - and you'll thank who ever created that drink!

stike · October 2008

smart man. vsop (Very superior old pale) is NOT to be cooked with.

cook with good stuff, not with superior stuff.

plus, if you drink enough of it, you won't give a rat's ass what the food tasted like anyway.

poncy bugger, drinking VSOP.

and you think us yankees am citified...

Celtic Wolf · October 2008

I am a Southern Fried Yankee remember!!

stike · October 2008

tenderloin was invented so women in cocktail dresses would have something to order on their honeymoon.. tender, sure. flavor? nuthin.

wellington is a great cook, because you essentially marinate the tenderloin in cognac and aromatics for a day or so, then schmear the thing in pate' and mushrooms. the beef is a mere conveyence. not much flavor in the tenderloin.

it's a good date meal. but i'd think a big dude like you would be all about the rib eye

stike · October 2008

i know, i know. it's ok. we still like you.

Celtic Wolf · October 2008

This is why I am going to cook Steak au Poivre.. The sauce will add flavor.. Plus I can not help it if you taste buds have degraded to the point you can not taste the delicate flavors of a good Tenderloin.

stike · October 2008

yes, because after you coat it in cracked pepper and sauce, you can discern the subtleties of grassfed/grain-finished tenderloin....

dude's tawkin about being out of work and he's slammin VSOP while grillin the tenderloin?

i can't tell whether to feel bad or be jealous.

i'm here lickin envelopes stuffin mail for 35 cents a unit and tryin to scrape together enough cash to meet carey for a hot dog at fred's.

Celtic Wolf · October 2008

Whose slamming VSOP?? You sure those envelops aren't laced with something????

Steak Au Poivre: The Decision

Comments

Categories