jacqui{JB} wrote:


> I'd skip the Marsala -- in fact, I'd probably improvise something
> along these lines: deglaze the pan with
> inexpensive-but-still-drinkable brandy/cognac/armagnac (or calvados,
> which is quite delightful, although I usually do that with chicken);
> add green peppercorns of your choice (dried [in which case you should
> crack them] or packed in brine) to taste; a bit of mustard of your
> choice (I'd use Dijon), if desired; add heavy cream and simmer until
> thickened, then correct seasonings with salt and pepper. Quick,
> simple, tasty, and similar to what my favorite restaurant in Brussels,
> Restaurant Vincent -- http://www.restaurantvincent.com/ -- does with
> steak (great place -- the meat's hanging in the front window and you
> enter through the kitchen).
>
> And don't forget the frites.
> -j
>
>
Oh yesssssssssssss... those wonderful steaks I
used to eat in Europe with the crispy frites!!
THAT is exactly the steak I was craving!!
My peppercorns were dried green ones (from
Penzeys) but you mentioned the brine packed ones?
Can you tell me more about them? You're the second
person to mention cognac (Calvados in particular)
so I take that as a good recommendation.
Thanks for the input
Goomba