[Sca-cooks] Steak au Poive cut
hollyvandenberg at hotmail.com
Sat Aug 6 18:56:00 PDT 2011
Often? I'm missing out. I have to threaten to roast my butcher over coals, slowly, to extract the hanger steak. Most Americans don't know about it, so it seems to have a habit of becoming one of the bits they like to keep for themselves. Even when it's my moo-cow.
> > 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.
> > Gunthar
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