After conducting an all-day workshop for instructional coaches in Winston-Salem today, I made a quick-grab of the on-sale strip steaks at Lowe's Foods on my way home. That made it possible for me to return to one of my earliest recipe finds after I moved to Winston-Salem and into a faculty apartment at Wake Forest University: steak au poivre with a brandy cream sauce. I hadn't made it in quite a long time, and it's still good after all these years.
"Steak au Poivre," by Dawn Yanagihara. In Cook's Illustrated, Number 52, September & October 2001, p. 8-9.
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