Peter Aitken wrote:

> Marsala is sweet, of course, and I do not see a sweet sauce going with
> fillet and green peppercorns. Or evaporated milk either for that matter.
> There is a recipe for steak with green peppercorns on my recipe page that
> takes a different approach - I think it is excellent.
>
> http://www.pgacon.com/cooking.htm#St...%20peppercorns
>
Peter, I was surprised by the mention of Calvados
because of the sweetness? Is that something common
to a steak with reduced sauce? Otherwise a cognac
wouldn't be as sweet, is it? (I don't have much
experience with cognac?)
Goomba