New York Strip steaks on sale at the Harris Teeter in Kernersville as I made my way home from Newport News, so tonight's meal as I came in off the road was fancy-sounding but simple-doing: steak au poivre, with over-salted broccoli crowns and mashed potatoes. I need to remember to make a roux or use some cornstarch to thicken the sauce, which is really tasty but came out much too thin to please me.
I will say this, though: the steak was perfectly cooked and tasted just the way it's supposed to. The sauce was only a means to bump up the flavor, but the beef did not require adornment.
"Steak au Poivre," by Dawn Yanagihara. In Cook's Illustrated, September & October 2001, p. 8-9.
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