I usually do this with filet but this time NY strip, trimmed. Its with a brandied cream sauce, my wife lifes her pepercorns crushed, i prefer mine whole. Some taters and salad to go along.
Joe's American bar and grill, Myrtle Beach, SC had the same on their menu. Oscar and this the only thing I'd order for years. that goes back into the 1980's, still some of the best I've ever had. funny the littlest things trigger a memory. have a day
would you happen to have known Tom Drumm from your town? Tw Leather sales ? passed last Jan. Just curious, used to visit your area in my old shoe travels.
I try to fix this every couple months.Usually starting with a piece of that huge leftover sirloin from my dinner at local AMVETS post the first Friday of every month.Its either breakfast or lunch the next day
Im a real sucker for the brandied cram sauce. There is/was(new ownership, sucks now) a really good restaurant in Lancaster city that was a prohibition speak easy, it was a 2nd hay loft and they made it a restaurant after the end of prohibition.... It was my treat growing up to go there when i got good report card grades. They had Filet Au Poivre on the menu before the ownership change. After the change i had to learn how to make it myself...
I see what you did here. Havent had this in a couple of years. Made my mouth water to the point of buying a new bottle of Cognac...... Strips with lots of pepper and salt, cooked in two table spoons of olive oil and one table spoon of butter. Gotta get that good sear... round cake pan press for 30 seconds..... Then in with the 1/3 cup shallots, 1/2 cup of cognac, more butter and 1 cup cream.... Dericious with a big heart attack potato....
