[Sca-cooks] Steak au Poive cut
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sat Aug 6 16:56:36 PDT 2011
I'd agree on the cut, but wouldn't quibble over a nice short loin strip done that way; I think the important thing is to find a cut that can be perfectly cooked without the pepper burning, so it should be something pretty tender. As far as I know, black pepper can be, and often is, used for biftec au poivre. The green peppercorn and cream version would be specified as poivre vert, generally, at least within my experience...
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On Aug 6, 2011, at 4:46 PM, Michael Gunter <dookgunthar at hotmail.com> wrote:
> Oh, and before Adamantius corrects me, steak au poivre is properly made from the
> filet de romstek, the pave', or in America from the top butt.
> But hanger steak is also often used.
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