Steak au poivre
It’s what was for dinner.
Featuring two vegetables from the biweekly delivery: leeks and turnips. The “poivre” (or pepper) sauce was made from a combination of butter, shallots, flambeed brandy, red wine, beef stock, dijon mustard, and heavy cream. Yum-my!
comments: 1 so far...
Brian/Dad
Wow, this looks awesome, my mouth is watering, have I ever written in your blog that you’re an excellent foodie (oh, and a good photographer)!