"Goomba38" > wrote in message
...
> Peter Aitken wrote:
>
>> Marsala is sweet, of course, and I do not see a sweet sauce going with
>> fillet and green peppercorns. Or evaporated milk either for that matter.
>> There is a recipe for steak with green peppercorns on my recipe page that
>> takes a different approach - I think it is excellent.
>>
>> http://www.pgacon.com/cooking.htm#St...%20peppercorns
>>
> Peter, I was surprised by the mention of Calvados because of the
> sweetness? Is that something common to a steak with reduced sauce?
> Otherwise a cognac wouldn't be as sweet, is it? (I don't have much
> experience with cognac?)
> Goomba
>

Hi,

Calvados is not sweet but it has a nice subtle apple flavor. Cognac is not
sweet either. Either would work well.

Calcados is apple brandy and I think some people confuse it with the sweet
fruit brandies that are available. They are totally different. Calvados is
made like cognac except the wine is made from apples instead of grapes. Then
it is distilled to create the calvados. Unfortunately it is one of the few
things that is not carried by the North Carolina state liquor stores.


--
Peter Aitken

Remove the crap from my email address before using.