[Sca-cooks] Steak au Poive cut

[Phil Troy / G. Tacitus Adamantius]

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...

Adamantius

Sent from my iPad

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.
> 
> Gunthar
>                           
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org