|
Posted to rec.food.cooking
|
|
|
The Perfect Steak: Top Sirloin
Christine Dabney wrote:
> On 5 Mar 2007 11:53:19 -0800, "merryb" > wrote:
>
>> On Mar 5, 11:29 am, "Dave Bugg" > wrote:
>
>>> I'm iffy about considering the chateubriand an actual cut of meat,
>>> rather than a *recipe* for cooking a specific cut of meat
>>> (tenderloin).
>>>
>>> --
>>> Davewww.davebbq.com
>>
>> That's what I thought, too- it's a recipe, not a cut. Isn't Bernaise
>> sauce part of it?
>>
>
> Bearnaise sauce can be a part of anything, as far as I am
> concerned...LOL.
ROTFLOL!!!!!!!!
--
Dave
www.davebbq.com
|