steak au poivre with roasted potatoes

all right for this you will need

2 filet mignons
1 chopped shallot
1/4 cup cognac
1/2 cup of cream
2 tbls. of olive oil
1 tablespoon each of white, black, and green peppercorns.
1/2 stick of butter
one sprig of rosemary finely chopped
kosher salt and black pepper ( to taste)
6 white and 6 red new potatoes ( cut into quarters)

start off by mixing the potatoes with the herbs, oil. salt and pepper, then bake for one hour at 350 degrees.

put the tablespoon of white, black and green peppercorns in a dishtowel and crush, then lightly salt the filet's on both sides then rub in the crushed pepper mixture on both sides.
sear filets in cast iron skillet on both sides for three minutes, place in oven proof dish and cover with foil. Place in the oven for a couple of minutes right before serving.

now turn up the heat on the skillet to med high to high ( the one you cooked the steaks in, do not drain after searing the steaks you want the bits in it to make the glaze) and add the chopped shallots and cognac. tilt the pan to get it to flame up and after the flame dies add the butter and cream and whisk until smooth. now plate up the steak, pour a heaping portion of sauce on it and serve the new potatoes with a sprig of rosemary. serve with red wine ( dont forget to let it breathe) or a cold beer and enjoy fellas. :tu

if you want to look cool to your friends it is pronounced STAKE oh PWAHV. only in your mind do you no it means pepper steak. thats it, a beautiful name that means literally pepper steak.

Looks great ----man I wish I could discuss it with ya but I know nothing about cooking --but I'm sure it tastes as beautiful as it sounds. Hopefully, Kyle pipes in and you can get get some real feedback. But I exist on the eating end ----I know one thing, that ice cold beer sounds great --I want a beer --sorry, I'm a cooking moron but thats the truth.

Justin

Damn this sounds goooood! Heavy cream and butter, woo hoo!

well justin I just cracked open an ice cold shinerbock wish I could send ya one.:w

Quote:

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Originally Posted by jaegerhund

I'm a cooking moron but thats the truth.

Justin

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We were all beginners at one time Justin. None of us became expert chefs overnight. I've made my fair share of flop dishes. There are obviously a few "foodies" around here. One simple question has turned into several, really good ideas on food & preparation. So, let's keep it going!

A virtual cheers to ya --my beer's virtual too -- yep one hell of a beer -let me get another two! Next round -jagermeister or a little crown and coke! It's good to be able to pretend --saves on cash. :tu

Later,

Justin

kyle is right justin, the first time I made alfredo from scratch you could have used it to spackle with. Its just time and patience, just like straight shaving. Some men never learn how to cook because they believe its a womans thing. I have a little brother and if his wife left him I doubt he could wipe his ass correctly, let alone whip something up other than a PB&J sandwich. maybe we should make this a sticky in off topic, so those of us who cook can throw out stuff we have made for others to try and since there are so many members on here from around the world, we could sample everyone else's culture at the same time.:hmmm:

Quote:

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Originally Posted by sensei_kyle

We were all beginners at one time Justin. None of us became expert chefs overnight. I've made my fair share of flop dishes. There are obviously a few "foodies" around here. One simple question has turned into several, really good ideas on food & preparation. So, let's keep it going!

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Cheers to you as well sensei_kyle. I might ask some more food questions but I don't want to hijack this thread. I believe CelticStone's (what's your name?) recipe deserves to be discussed in full . I'm sure you can give it full review. Take it easy,

Justin

ask all the questions you want Justin, I'm sure me or Kyle do not mind answering them.

You ask the questions, we'll answer as best we can :)

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Originally Posted by celticstone

Some men never learn how to cook because they believe its a womans thing. :hmmm:

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Yeah, most of the best cooks around here are men --guys that can go kill a deer and turn it into something special. I had a brother-n-law that was a real man's man --carpenter, hunter, trapper, shrimper, built aluminum boats, into black powder before it was cool, --and he could cook like a champ --mostly meat stuff --best alligator tail and deer I ever had --and the seafood --don't forget about the seafood. later,

Justin

the biggest secret to cooking is all about taste, man. you just remember all the things you liked growing up. sweet and sour go together good, sweet and salty do too. but sour and salty, nope. thats it, its about ripeness and freshness of food combined with the flavors you like, grasshopper.

well guys, think im out for the evening but justin, if you ever got any questions about cooking or just want to shoot the breeze, toss me a pm and Ill answer any food questions you got. Enjoy

You're from Louisiana Justin. Gumbo is one of those foods I identify with Louisiana. Making a roux (that's roo, like kanga-roo) is dicey. It's Cajun napalm! Don't splatter it, or you'll learn not to the hard way, right? And you stir, and stir, and stir until your arm is about to fall off, then stir some more.

Just mix the flour & oil together in a 9x9 casserole dish, toss it in a 350 degree oven, stir every 10-15 minutes. While your roux is cooking, you can be chopping the trinity (onion, bell pepper, celery) and save some time.

Take the trinity, replace celery with carrot and you have a mire poix (mih-ruh-pwah). The flavor is a little different.

I like those simple-but-good recipes --thanks Jeff. To Sensei_kyle , looking back on the thread I started ,Quick Marinade for Ribeye, I didn't give you enough appreciation for the expert advise you gave --mostly because I hadn't read the full thread. I gave it to Jeff(and he deserved it) but I didn't give it to you. So much respect Sensei.:bow

Justin

Quote:

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Originally Posted by celticstone

the biggest secret to cooking is all about taste, man. you just remember all the things you liked growing up. sweet and sour go together good, sweet and salty do too. but sour and salty, nope. thats it, its about ripeness and freshness of food combined with the flavors you like, grasshopper.

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It is all about the taste. Keep it simple, don't over do things. Let the natural flavors come out. Use things to highlight flavor, make it pop a little more. Use too much & you cover things up.

Thanks to both Jeff and Kyle ---I think I'm finished for the food discussion tonight --but tomorrow I might start a thread on Grilled Salmon or clam chowder. Thanks again,

Justin

Quote:

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Originally Posted by celticstone

the biggest secret to cooking is all about taste, man. you just remember all the things you liked growing up. sweet and sour go together good, sweet and salty do too. but sour and salty, nope. thats it, its about ripeness and freshness of food combined with the flavors you like, grasshopper.

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I have to disagree with sour and salty. My mother made a great sauerbraughten (sp?) that we salted on our plates and it rocked.

never tried that one rich sounds like a good german dish. I think my sour and salty experience has mainly been with mexican candy, which doesnt really taste like candy to me. i still have some stuff to learn.

I don't do killing and cleaning, but I am a pretty good cook.
The thing is I NEVER weigh ingredients. I do everything by gut feeling and tasting.
I have to admit that I can only do meals, soups, oven dishes and things like that.

I conciously stay away from cakes, pies and things like that, because there it is crucial that you do everything with exactly the right amount of ingredients, in the exact same order as required or you'll have a big jar of ugly gunk instead of a nice souffle. :nono: