The Culinary Arts Thread

#10,552
#10,552
508mikey said:
what did someone put on that steak to ruin it ?
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It's a fresh cracked pepper cream sauce. It's pretty amazing on Tuna, but NorCal brought up steak and though I prefer nothing on my steak, I'll make an exception when the steak is encrusted in cracked pepper.

It's a must try, that's why it's a "Bucket List" steak.
 
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#10,553
#10,553
Behr said:
It's a fresh cracked pepper cream sauce. It's pretty amazing on Tuna, but NorCal brought up steak and though I prefer nothing on my steak, I'll make an exception when the steak is encrusted in cracked pepper.

It's a must try, that's why it's a "Bucket List" steak.
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sounds good -- I thought it was bearanaise or however its spelled
 
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#10,555
#10,555
508mikey said:
sounds good -- I thought it was bearanaise or however its spelled
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Close enough, They're both sauces. You gotta love pepper, but that's how this conversation started.

But think about a nice thick cut steak crusted in crushed peppercorns, fried in some garlic and olive oil in a black iron skillet. Then pull the steak and throw in some brandy, butter, heavy cream or creme fraiche if you have it and a little.. Oh wait, I guess I lose you here, a little Dijon mustard and a few more peppercorns then reduce it down.

Amazing.
 
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#10,556
#10,556
Behr said:
Close enough, They're both sauces. You gotta love pepper, but that's hat started this conversation.

But think about a nice thick cut steak crusted in crushed peppercorns, fried in some garlic and olive oil in a black iron skillet. Then pull the steak and throw in some brandy, butter, heavy cream or creme fraiche if you have it and a little.. Oh wait, I guess I lose you here, a little Dijon mustard and a few more peppercorns then reduce it down.

Amazing.
Click to expand...
yep no nasty mustard everything else sounds good
 
#10,559
#10,559
Behr said:
Close enough, They're both sauces. You gotta love pepper, but that's how this conversation started.

But think about a nice thick cut steak crusted in crushed peppercorns, fried in some garlic and olive oil in a black iron skillet. Then pull the steak and throw in some brandy, butter, heavy cream or creme fraiche if you have it and a little.. Oh wait, I guess I lose you here, a little Dijon mustard and a few more peppercorns then reduce it down.

Amazing.
Click to expand...

This is close to what I was thinking, except red wine instead of brandy and no heavy cream, but I may try it with brandy instead. Also, didn't think about Dijon, that sounds good. I normally don't make sauces for any protein really. They usually don't add much for my taste. I think I am going to have to do something like this over the weekend. Well, unless happy hour gets me again.
 
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#10,561
#10,561
NorCalVol67 said:
This is close to what I was thinking, except red wine instead of brandy and no heavy cream, but I may try it with brandy instead. Also, didn't think about Dijon, that sounds good. I normally don't make sauces for any protein really. They usually don't add much for my taste. I think I am going to have to do something like this over the weekend. Well, unless happy hour gets me again.
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I don't usually care for any type of sauce on my steaks, but there are always exceptions. My mom loved me making tuna for her with this sauce. It's really good on a piece of grilled ahi.
 
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#10,562
#10,562
I swear my phone is getting worse and taking on a mind of its own. May be time for a new one. Trade in this ole razor.
 
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#10,563
#10,563
hottreats%2B%25281%2529.jpg
 
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#10,564
#10,564
NorCalVol67 said:
This is close to what I was thinking, except red wine instead of brandy and no heavy cream, but I may try it with brandy instead. Also, didn't think about Dijon, that sounds good. I normally don't make sauces for any protein really. They usually don't add much for my taste. I think I am going to have to do something like this over the weekend. Well, unless happy hour gets me again.
Click to expand...

Almost forgot, on the Dijon mustard, most recipes don't use it, just the better ones.
 
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