#made steak au poivre

[pudgyem]

mmm

[wonderlandleighleigh]

The cooking show in ‘78 is a big hit, which doesn’t really surprise Midge, much. She’s always been a whiz in the kitchen, and she’s funny as hell on top of that, and so the combination of her quick humor and delicious food winds up being an irresistible one-two punch.

Susie is happy, too. It’s keeping Midge in the public eye without having to send her on tour. Abe isn’t doing all that great now that Rose is gone, and the kids are a fucking mess, apparently, with Esther’s genius starting to make her life much harder, and Ethan is still trying to decide whether he wants to do his rabbinical studies here in the states or in Israel.

Shit’s nuts, in short.

But the show is fun. It’s low stakes, and every once in a while they have a celebrity guest come on to make one of their own dishes. Gordon Ford came on once for a steak au poivre recipe where he just hit on Midge the entire time. It made for good TV, but Midge left set annoyed as fuck and the two women drank their way through a couple of bottles of wine that night.

Shy Baldwin came on for an episode to make paella and Midge makes lots of jokes about Jewish people and shellfish, while Shy complains about the fact that when he does cooking shows everyone wants him to make fried chicken.

“My fried chicken is terrible,” he laughs. “I gave Reggie salmonella once.”

Midge laughs at that. “You did not!”

“I did! He’s never let me live it down!”

It’s a great episode, two old friends who have mended a long-broken fence giggling their way through a half hour of television, talking about the tour in 1960, and having a frank discussion about Shy’s coming out the year before. Shit gets rave reviews TV Guide, and even Variety picks up a blurb about the two’s warmth and effervescence on screen.

Susie is happy.

“I booked Lenny Bruce for next week.”

Susie is less happy.

“Mike!” she snaps. “What the fuck?! Seriously!? She hasn’t spoken to him since his overdose in ‘66!”

Mike blinks. “I thought they were friends.”

“Before he fucked his life, yeah,” Susie tells him. “They haven’t spoken in years.”

“Do they hate each other?” Mike asks. “Should I cancel?”

Susie blows out a breath and thinks for a moment. Midge doesn’t hate Lenny. Quite the opposite. They just...never got it together. “Let me talk to her. See what she wants.”

“The guy’s been clean since he almost kicked it,” Mike shrugs. “And he’s mostly working behind the scenes producing documentaries these days. I thought it’d be a nice ‘hello, old friend’ kind of episode.”

Susie squeezes her eyes shut. “Just...lemme take her temperature on it.”

*****

“Oh.”

Susie observes her oldest friend quietly as the comedian absorbs the information. Her eyes look sad and wistful for just a moment before she takes a breath and sits up straight.

“It’ll be fine,” Midge says. “It’ll be...nice. To see him.”

Susie eyes her suspiciously. “Will it?”

“I uh...yeah,” Midge nods. “I think the last time we spoke, we ran into each other at a Grammy party he stopped in at right after he got clean. He was...it was nice.”

Susie sighs softly. She likes Lenny. She, too, has run into him here and there, and since getting his shit together and winning his appeal, he’s been good. He was downright sweet the last time, buying Susie a drink. Thanking her for trying to drag his dumb ass out of that hole he was in.

It wouldn’t be the worst thing in the world if Lenny wound up being husband number five.

“Okay, then. Lenny is on next week,” Susie confirms.

*****

He gets to set a little early to prep, and say hello. He’s quiet now, which Midge finds strange, but he’s clearly happy to be there. They share a friendly peck in greeting and then the work starts.

Susie hovers, whether to keep an eye on him or to keep an eye on her, Midge doesn’t know, but they run through what they’re doing (chicken soup - she can’t believe she hasn’t made it on the show yet), and the director does his usual shpeil, explaining how things work, where to look, where to stand.

Once the cameras are rolling, that old chemistry comes roaring back like a tidal wave. Their banter is fast and funny, and they laugh together. They shamelessly flirt, and Lenny drives her nuts by adding too much chili powder to the soup.

“You like spicy food,” he accuses.

“But chicken soup isn’t a spicy dish, Lenny.”

“Why not? We’re adults. We’re not committing murder. We can make spicy chicken soup.”

It goes off the rails from there, and suddenly they’re adding an entire jalapeno to the soup, and Lenny goads her into doing a party trick she’d mentioned to him long ago; eating an entire hot pepper without incident, which she does. 

They eat the soup, and declare it delicious, surprisingly, with all the spice.

They end the episode with their arms wrapped around each other, and Lenny laughing and trying to avoid her spicy breath as she giggles her way through the outro of the show. Once she gets out her “thank you and goodnight!” she turns to him and huffs in his face, making him jerk back, still laughing.

Susie can’t remember the last time Midge lit up so much with anyone other than Susie herself. It looks good on her, and since her mother died, she’s been down.

“You still out in LA?” Susie asks him as he’s getting ready to leave.

“I just moved back,” Lenny admits. “There are three docs shooting here in the next year I’m working on, and I’ve been asked to be more active, so I got a little place.”

Midge hears and perks up, but doesn’t say anything.

“Well...don’t be a stranger, then,” Susie tells him, patting his arm as she walks off, leaving the two comics to talk, though listening as she goes.

“Why didn’t you tell me you were moving back?” Midge asks.

“We don’t talk very much anymore, I didn’t think you’d care to know,” Lenny offers helplessly.

“You’re so dumb,” she accuses. “Of course I care to know. We should throw you a housewarming party.”

“No.”

“Lenny.”

He sighs heavily, as unable to say no to her as Susie is. “Fine.”

Susie smirks and heads for the offices to get a bead on last week’s ratings.

*****

After that, Lenny guests on the show once a month, and even when he’s not there, Midge brings him leftovers. 

END

[kkimura]

今日はフレンチビストロ風なディナーにしてみました。ステーキはミディアムレアにしあげ、コニャックを使ったソースが凄くおいしく出来上がりました！ポテトもようやく外はカリッと中はホクホクに仕上がる揚げ方のこつをつかんだので、またそのうち動画にしてシェアします！

Made French bistro style dinner tonight!

Steak au Poivre and frites!

Perfectly cooked medium rare steak with amazing sauce with cognac in it. Also I finally found the best way to make French fries with super crispy on the outside and fluffy on the inside. I will make a video someday to share the tricks and recipe : ))

[gokartkid]

Chalex - ‘taste’ 👀

Charles, unlike a lot of chefs that Alex knows, likes to keep cooking outside of work too. 

It says something else about him, Alex thinks, about how he loves it for the art of it. It doesn’t matter whether it’s the industrial kitchen of his Michelin star restaurant, or their cramped apartment countertop with a gas stove that takes about 30 seconds to decide whether it’ll work on any given day. Charles will pull every drop of spirit he has out of himself to put on a plate. 

Alex has had one of the best Steak au Poivre’s in his life just standing by their benchtop in a ratty pair of boxers and a too-big shirt.

Alex likes to cook at home too but— not like Charles does. He doesn’t think he could do it like Charles does, how he goes into a completely different zone in the kitchen. Alex is always so aware of himself, of what he’s doing and has to do next and everything that he’s probably fucking up that he has to work on the next time. 

That’s what made him a good sous chef, he guesses, what makes him a good critic now. He thinks it takes something else to be a visionary.

“Alex.”

He blinks. 

Charles is holding out a spoon towards him, expectantly. He’s wearing his reading glasses, that he’s had to put on more and more lately. Alex had noticed him squinting, and then surreptitiously bought him a nice pair for his birthday from a local bookstore. The bottoms of the lenses are still fogged up from opening the oven to check on the potatoes.

“Tell me what you think,” Charles prompts, as Alex leans forward to taste, closing his mouth carefully around the spoon and letting the sauce sit in his mouth, licking it clean.

He closes his eyes to savour it: the salt and umami of miso; a rich depth from the seaweed; the fatty satisfying taste of beef. He licks his lips at the last hint of it, and opens his eyes. 

Charles is looking at him slightly dazed, red spots high on his cheeks. His eyes drop and linger on Alex’s mouth, and he feels suddenly self conscious.

“I liked it,” he says, talking just to talk, “great umami flavour, and it went through the layers really well. I think you could stand to add some spice but—“

Charles leans forward, and kisses him; long and slow and deep, tongue licking into his mouth. Alex almost talks through the first part of it, when his brain is still short-circuiting until he gets with the programme, tilting his head and breathing in shallow through his nose.

Charles’ mouth tastes like bitter tannins; the glass of red wine that he’s slowly been sipping at while making their dinner, staining the bottom of his glass, his mouth. Alex can feel Charles’ fingers curl in the soft material of his shirt. The air hangs heavy with the smell of well loved food, the ambient whirr of the exhaust fan going. 

“You promise you like it,” Charles pulls away to ask, just barely, lips moving in a buzz against Alex’s.

“I promise.”

[dinosaurwithablog]

I made steak au poivre!!!! It's delicious 😋 next time I need to reduce my sauce a bit more, but it still tastes delicious this way. 😋 I love making new food. I, highly, recommend this dish to everyone who enjoys a good steak. It's easy to make and it costs so much less than it would in a restaurant. The sauce is made with the pan drippings, sautéed shallots, chicken stock, and cream. It's rich and satisfying. I bet it'll be even better next time when I reduce it down more. I used Julia Child's recipe, but added cream to it because I love cream sauces. You can make it either way. In the words of Julia Child... bon Appétit!! Or in the words of my favorite Italian grandmother...mangia, you're too skinny!! 😋

[absentabsolution]

So, where to start.

Roasted broccoli in a cumin, ginger, and balsamic vinaigrette glaze, with toasted almond and sesame seeds and smoked sugar.

Roasted green beans coated with a rosemary-basil compound butter with paprika, Himalayan salt, and cracked black pepper.

Baked potatoes, seasoned with olive oil, thyme, garlic, cracked black pepper, and Himalayan salt.

A NY Strip Au Poivre with an additional homemade rub, basted in a rosemary-basil compound butter with a pan sear, on top of a French baguette with mascarpone cheese, homemade sauce (which will receive its own breakdown) and a sweet basil garnish.

The sauce is perhaps the centerpiece of the meal. Made with sweet onions, added to sweet cream butter infused with sage, basil, and thyme, with added cayenne, paprika, and cracked black pepper, with a dash of white pepper as well. Cooked until golden-brown with a serving of balsamic vinaigrette, and then blended into a smooth, creamy texture and drizzled across the top of the steak.

The cider is a local hard cider.

Happy Easter, and goodnight.

[mrbubbles511-2]

what was a recent amazing meal you cooked?

I love getting questions like these! Thank you, anonymous. 😃

The other week I made steak au poivre: peppercorn encrusted filet mignon on top of rosemary parm french fries and zucchini spirals. Topped with a garlic, shallot and fresh thyme infused cognac cream sauce.

It was very good but the next time i do this, i will probably use sliced roasted squash instead of spirals.

[xflashbastardx]

Do you have a favorite meal Crowley makes?

Aziraphale's eyes positively light up as he recalls tje meals Crowley has made for him.

"Well, he makes a remarkable steak au poivre. And one time, he prepared scallops with a white wine sauce---superb, truly! And the beef wellington...oh, I don't know if I could choose only one favourite meal he's prepared!"

[renzlopez1206]

10 Commonly used words in CBF Strand!!

A la carte (adj.) - separately priced items from a menu, not as part of a set meal.

Mise en place-having all your ingredientsmeasured, cut, peeled, sliced, grated, etc. beforeyou start cookingMise en scène-prepare the environment and makeit presentable

A point (adj.) - cooking until the ideal degree of doneness, often referring to meat as medium rare

Acidulation (n.) - the process of making something acid or sour with lemon or lime juice

Aerate (v.) - the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flour

Aspic (n.) - a dish in which ingredients are set into a gelatine made from a meat stock or consommé

Au gratin (adj.) - sprinkled with breadcrumbs and cheese, or both, and browned

Au jus (adj.) - with its own juices from cooking, often referring to steak or other meat

Au poivre (adj.) - coated with loosely cracked peppercorns and then cooked, often referring to steak

[adculinary24]

Steak Butchery

Week 2

MENU

Amuse Bouche: Steak Tartare                        Appetizer: Meatballs                                Entrée:  Steak dishes - 1. Beef (Filet Mignon) or 2. Veal (Rack), Vegetables, Potato, Sauces: Compound Butter, Bearnaise, Au Poivre

Part 1 Introductions

Method of cooking/technique to discuss:

Sear Vs Char Grill

Tartare

Learning Objectives:

Compare and contrast different dry heat methods for cooking beef tenderloin steaks and veal

Produce a variety of advanced sauces - compound butter, bearnaise, and pan sauce

Prior Knowledge:

Primary Ingredient of the week:

Veal, in particular Veal Rack

Beef Tenderloin

I have cut some beef tenderloin before, but I need more experience before I would be willing to hack into one myself unsupervised. The filet mignon is the round cut at the softer end of the tenderloin. 

When I worked as a garde manger at Acre I made a lot of steak tartare. Their dish uses the scrap from the steaks, it has the yolk mixed in, and it is topped with fried capers and thinly sliced radishes. The black round bowl is frozen with a smear of blue cheese sauce on about a third of the rim and the tartare is shaped inside a ring. The rest of the recipe is pretty similar to the one provided.

Veal is something I have not prepared before. Veal is usually the meat from a young male dairy cow (no good for dairy). I am familiar with breading and pan frying. Veal is very $$$$

Part 2 Background Information

Method:

The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done). Since this meat is so expensive, compromising on ingredients or making a mistake in the cooking process is a bad idea. Tenderizing the meat with a mallet and removing stringy connective tissue will make the veal softer in texture.

Searing- “The Maillard reaction is an interaction between amino acids and reducing sugars that browns food and gives it that roasty, toasty flavor. This process is essential to cooking, not only because it lends color, but because it creates hundreds of ester molecules that give rise to an array of aromas and flavors.” 

Meyer, J. (2018, July 27). Science of searing: How to Pan Sear Proteins. Hestan Cue. https://hestancue.com/blogs/blog-recipes/the-science-of-searing.

Char Grilling- The difference between searing and grilling is that searing is direct heat while grilling is indirect. Char grilling is where the heated metal chars or burns the outside of the food leaving dark lines from the contact points with the grill surface.

Primary Ingredient:

Filet Mignon is often the most tender and lean cut. It is also pretty expensive because it is in a limited quantity on the cow. Filet mignon often has a milder flavor than other cuts of meat and as such is often garnished with a sauce like we are doing in our lab with the Bearnaise or Au Poivre.

https://www.angus.org/pub/beefchart.pdf

Veal is the meat from young cows, 3 to 14 weeks old. The meat is lean and has a bit of white fat on the outside. It is desirable for it to have a gray color. To do this, the farmers will sometimes deprive the animals of their natural sources of iron to give the meat a gray color. In Europe, it is cooked rare while in the US it is cooked more fully. The veal cutlet can be pan fried with breadcrumbs to make a veal schnitzel. 

https://www.britannica.com/topic/veal

Part 3 Recipe R&D

Chosen Recipes:

Panko Breaded Veal Rack- This recipe I intend to mostly follow. It is “Chef Thomas Keller’s Wiener Schnitzel Recipe” found on the website Masterclass. The recipe asks for veal top round which I do not have, however I watched a video demonstration of someone pan frying some veal rack; he just tenderized it with a mallet to get it to a lesser thickness. As long as we remove the sinew and connective tissue it should be tender. I chose it of course because the chef is a famously good chef and the recipe seemed easy to follow with the resources available.

Chef Thomas Keller’s Wiener Schnitzel Recipe - 2024. MasterClass. (n.d.). https://www.masterclass.com/articles/chef-thomas-kellers-wiener-schnitzel-recipe#2snWmni7k0EQ40Ue0QgGWS

https://www.masterclass.com/articles/chef-thomas-kellers-wiener-schnitzel-recipe#2snWmni7k0EQ40Ue0QgGWS

Vegetables- Roasted Asparagus and German Potato Salad- Well the asparagus will go great with the bearnaise and we would love to get some char flavor on it since there will not be that same flavor in the breaded veal. The potato salad was linked with the veal schnitzel recipe and since they are both German recipes and suggested to be together. 

Compound Butter- Take some softened good quality butter, chop some herbs, roll them together into a log that can then be sliced. I got the flavor combinations from the blog Love and Lemons. I chose it because the photography was elegant and looked modern.

Provided Recipes:

Steak Tartare- The instructions say to get the meat colder so it's easier to cut. From there it is blending up some punchy flavors like shallot and mustard as well as some umami. The fat comes from the egg yolk on top and I guess most people know they should mix it in for the best effect. Capers add a burst of salty and sour for a nice surprise. Personally I would like the texture to be dippable on the bread so I would prefer the dice to be tiny, maybe a knife to spread it. 

https://www.wineenthusiast.com/recipe/make-beef-tartare-home-recipe/

Meatballs- Chef Eric Rivera’s personal recipe that he loves. No intended modifications. I see that the meat and the bread crumbs do not get blended together and that they are instead combined by hand probably for a less homogenous texture.

Au Poivre- This is a French sauce not super common in the US but popular in Europe. The sauce is made in the pan after searing the steak so you can deglaze the meat browning and flavors. DAMN that looks tasty

https://www.sipandfeast.com/steak-au-poivre/

Bearnaise- The recipe involves egg yolks which have a thickening power, however they are temperamental and will curdle if too hot, and loosen if not heated up to 185F due to the enzymes that break it down still being active up to that temp. This temp thankfully coincides with the nappe texture for the most part so you do not need a thermometer. Good on top of meat and in our case asparagus.

Part 4 Recipes

Provided Recipes:

Au Poivre

Bearnaise Sauce

Meatballs

Steak Tartare

Recipes Researched

Breaded Veal- Chef Thomas Keller’s Wiener Schnitzel Recipe

Vegetables- grilled asparagus Potatoes- Chef Thomas Keller’s Recipe for German Potato Salad

Compound Butter-

https://www.loveandlemons.com/herb-compound-butter/

Plan of Work

Start 1pm, demos until 1:20-1:30, no ingredients requests after 2 Get the butter to room temp Trim the meats, need for meatballs and tartare Watch meatball demo, work tartare all the way Boil the taters Mix dressing for the taters and finish that salad let sit room temp, Meanwhile compound butter Au poivre can work any time, keep warm and reduce Set up dredging station for veal Boil water for double boiler (bearnaise) Finals steps: Fry veal, grill asparagus, bearnaise

Plate up at 5. discussion and out by 5:50

[bakermia]

Seared Steak Au Poivre

Seared Steak Au Poivre is a classic French dish made with crushed peppercorn-crusted beef fillet mignon steaks and served with a rich cognac cream sauce. Made with Fillet Mignon, Unsalted Butter, Heavy Cream, Black Peppercorns, Salt, Olive Oil.

[chelseaelliott]

Seared Steak Au Poivre

Seared Steak Au Poivre is a classic French dish made with crushed peppercorn-crusted beef fillet mignon steaks and served with a rich cognac cream sauce. Made with Fillet Mignon, Unsalted Butter, Heavy Cream, Black Peppercorns, Salt, Olive Oil.

[henryelliot]

Seared Steak Au Poivre

Seared Steak Au Poivre is a classic French dish made with crushed peppercorn-crusted beef fillet mignon steaks and served with a rich cognac cream sauce. Made with Fillet Mignon, Unsalted Butter, Heavy Cream, Black Peppercorns, Salt, Olive Oil.

[seelockhart]

Seared Steak Au Poivre

Seared Steak Au Poivre - Seared Steak Au Poivre is a classic French dish made with crushed peppercorn-crusted beef fillet mignon steaks and served with a rich cognac cream sauce.

[firnelle]

Seared Steak Au Poivre

Seared Steak Au Poivre is a classic French dish made with crushed peppercorn-crusted beef fillet mignon steaks and served with a rich cognac cream sauce. Made from Fillet Mignon, Unsalted Butter, Heavy Cream, Black Peppercorns, Salt, Olive Oil.

[mikestudies]

Seared Steak Au Poivre

Seared Steak Au Poivre is a classic French dish made with crushed peppercorn-crusted beef fillet mignon steaks and served with a rich cognac cream sauce. Made from Fillet Mignon, Unsalted Butter, Heavy Cream, Black Peppercorns, Salt, Olive Oil.