Originally Posted by
discuspaul
Liz, I'm real happy you liked the lamb and it's sauce-
And Brandon - I've never cooked asparagus in a reducing wine sauce - but it sounds great - my wife thought so too, so we're definitely going to try it soon. And I'll bet it works well with beef filet too, as you said !
And speaking of beef, my 'next instalment' will be a recipe for a real traditional, but also 'zingy', Pepper Steak - 'Steak au Poivre' - from a more than 150 year old French (Parisien) recipe that my grandmother had a hand in developing. (she lived to be 100, passed away in the 1970's, and - she could really cook !)
(I'm still using her all meat dressing for roast turkey dinner - the recipe for which she reluctantly gave me after I asked her at least a dozen times !)
The Steak au Poivre recipe is another simple, easy recipe with just a very few ingredients, that I hope many of you will love.
- Coming up soon on a forum site near you - lol - sure hope you don't mind that it's on your forum site, Brandon.