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5

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Total Reviews: 2

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  • on August 15, 2012

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    This is so much better than all the quick, simplified recipes that there is no comparison. That plus the fact this is quite easy makes this the only way to prepare steak au poivre. Yes, the sauce can be a little tricky, but it's not hard to learn to get right. If you use cast iron, let the pan cool a bit before you put in the cognac, or it will all boil off before you can ignite it. I am very particular. I have never given five stars before now. My family begs me to make this.

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  • on February 13, 2012

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    As you see this recipe was first on the Food Channel so I have been doing this for a while. If I get the sauce right this is easily one of our favorites. Served with Basmati Rice or oven roasted herb potatos it pairs well with a Merlot or a Chardonny.
    Very VERY good, and fun to do....
    The flame thing sets off every smoke detector in the house--I think it's funny as, well you know. My wife -- not so much ;-

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