"Paul M. Cook" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>>
>> "Christine Dabney" > wrote in message
>> ...
>>> On Sun, 20 Mar 2011 12:26:54 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>
>>>>> "Paul M. Cook" > wrote in message
>>>>> ...
>>>>>>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?
>>>>>>
>>>>>> Paul
>>>
>>>>My mother sent it to me for my b-day. It was ordered online. Kansas
>>>>City
>>>>Steakhouse is the brand.
>>>>
>>>>http://www.costco.com/Browse/Product...rodid=11327407
>>>>
>>>>Paul
>>>>
>>>
>>> I don't know if you can adapt this to your needs, but this looks
>>> really good to me. I have had this on my list to make someday..
>>> This is from Eric Ripert, from his book Avec Eric.
>>>
>>> http://www.winespectator.com/webfeature/show/id/44458
>>>
>>> Christine
>>> --
>>>
>> Christine, the recipe above for the sauce is a horrible recipe. Horrible
>> is an understatement.
>> . 1 cup dry red wine
>> . 1 cup red wine vinegar
>> . 1 shallot, thinly sliced
>> . 2 tablespoons whole black peppercorns
>> . 12 ounces cold unsalted butter, cut into pieces
>> One cup of red wine vinegar for two cups of sauce?? The only other liquid
>> ingredient is a cup of red wine? Sliced shallots???? 2 tablespoons of
>> peppercorns?? 12oz of butter??? Cold Butter?? Horrible is an
>> understatement.
>>
>
> I disagree. It looks just fine to me. It reminds me of sauces I've had
> in restaurants. You cook the sauce down and then strain it and begin
> mounting the butter. It's a classic sauce style. The vinegar "bite"
> would be greatly subdued after being cooked. And it is not like you
> smother the steak with the sauce. A little goes a long way. I'd probably
> make it in a half-batch.
>
>> For filet mignon you need to have a nice brown sauce. First you make the
>> liquid portion with beef stock some wine like madeira , and seasonings.
>> To that you can add finely minced sauteed shallots. Then you make and
>> thicken it with brown roux.
>> http://allrecipes.com//HowTo/making-roux/Detail.aspx . I wouldn't use
>> cornstarch, or a beurre manie
>> http://www.food.com/recipe/beurre-ma...ickener-117333 for
>> a dish this fancy. A strong no on plain butter as a thickener, even in
>> small amounts.
>
> I don't like roux based sauces. I much prefer pan style sauces that are
> thickened by coking down and butter and/or demi glace.
>
> Paul
>
>
If you've never had a roux based sauce you liked you've never had anything
prepared by someone who understands stocks and roux, and ingredients. Roux
based sauces are the foundation of French cooking, and for all good cooking.

Kent