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About Me Premium Member Varied Artist janebelindamary.United Kingdom

Recent Activity Deviant for 9 Months
3 Month Premium Membership

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MY SON AND A FRIEND.

into the very sad nacre.

whatever.

Heedless and quiet.

Paint you in my dreams.

HAIRBAND.

cemetery of my soul.

ACW.

May you stay forever young....

sky fell from her grace.

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Steak au Poivre 01 by *GIR-Prototype

Ingredients:
2 - 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick.
2 tablespoons whole peppercorns (you need to crush them, or if you have a grinder that has variable setting, use the coarse setting and cover the steaks on both sides)
1/3 cup Cognac, plus 1 teaspoon, I use Hennessy VS
1 cup of heavy whipping cream
1 Tablespoon of sweet cream unsalted butter
Olive Oil
Kosher Salt

Vital Equipment:
10” Stainless Steel (18/10 if you can get one) Skillet, WITHOUT non-stick surface.
(If it is non-stick, you CANNOT build a pan sauce)
Frying mesh splashguard. It will save you from having to scrub every surface in your kitchen.

The rest of this is from Alton Brown's recipe. I only added that you could use a coarse grind because crushing them can make a really huge mess if you're not careful.

Method:

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

An Additional note from me: If like me, you serve it with rice (I used boil in the bag brown rice) the rice tastes even better if you stir it around to soak up the extra sauce, or just put some of the sauce on it to start with.

--
"I am a perfectly normal human worm baby." ~ Invader Zim

"Invader's blood marches through my veins like giant radioactive rubber pants! The pants command me! Do not ignore my veins!!" ~ Invader Zim

"You have stupid pants!" ~ Erin

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JESUS CHRIST thats a pretty face.

I WORK FROM MY EMOTIONS ALL MY WORKS COME FROM MY EMOTIONAL EXPERIENCES OF LIFE IN ONE OR ANOTHER!!!!!.
....................
Because we do not know when we will die, we get to think of life as an inexhaustable well. Yet everything happens a certain number of times, and a very small number, really. How many more times will you remember a certain afternoon of your childhood, some afternoon that is so deeply a part of your being that you can't even conceive of your life without it? Perhaps four or five times more. Perhaps not even that. How many times will you watch the full moon rise? Perhaps twenty. And yet it all seems limitless...
-a quote from Brandon Lee

JANEJAYNE PHOTOGRAPHER.
CODY MODEL.