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Posted to rec.food.cooking
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Chateaubriand ideas
"sf" > wrote in message
news 
> On Sun, 20 Mar 2011 18:18:25 -0700, "Kent" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 20 Mar 2011 00:52:51 -0700, "Paul M. Cook" >
>> > wrote:
>> >
>> >> I have 2, 2 pound Kansas City Steakhouse Chateuabriand cuts from
>> >> Costco.
>> >> Really fine looking cuts of meat I must admit. How would you cook
>> >> them?
>> >> I
>> >> am thinking a nice sauce of some kind, perhaps brandy, cream and
>> >> peppercorn.
>> >> Not quite sure. Do I cut these into medallions or do I cook them
>> >> whole?
>> >> How would hey work as the base for steak au poivre?
>> >>
>> > I think if you cut them into thick steaks (I would), your pepper cream
>> > sauce would be fine, but I'd want to make bernaise
>> > http://www.foodnetwork.com/recipes/i...ipe/index.html!
>> >
>> > --
>> Sauce Béarnaise goes very well with filet. It's very, very rich. You just
>> need a small amount. We used to make it frequently when cholesterol
>> wasn't
>> an issue.
>> In this recipe, however, she says "1/4 cup champagne or 1/4 cup
>> vinegar"??
>> I'd search out a better recipe. There are lots.
>>
> The recipe tells you to choose between champagne vinegar or white wine
> vinegar. I have champagne vinegar on hand, so I'd use that.
>
>
I misread it.
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