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Steak au Poivre with white truffle salt fries
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Steak au Poivre with white truffle salt fries


Think I finally got the sauce down!

Also tried dry brine with this strip and had it going for 24+ hours. Extremely tender.

Thank you to this sub for inspiring me to keep trying new things and improving my techniques!

by DoNotMockTheGods

18 Comments

  1. Danthelmi

    Now it was probably delicious af but dam that sauce just looking reallllll off there

  2. Green-Cardiologist27

    I’m sorry to be the bearer of bad news, but you did not, in fact, get the sauce down.

  3. BlueGhost90

    Sorry I think your gravy might have over-thickened here. I’ll bet it was so good though. I’d take your place and eat it for you any time.

    Edit: your chips look excellent

  5. SnooHesitations4922

    Don’t get me wrong, I would dog that as is, but that looks more like a peppercorn jam. Did u thin it out after reduction with heavy cream?

  6. AMB3494

    That sauce is supposed to be lighter and thinner

  8. DoNotMockTheGods

    So I’ve learned I did not, in fact, nail the sauce. I think I either overcooked it or didn’t add enough cream.

    I did however light the cognac on fire and that was fun. So got that part down.

    Appreciate the feedback!

  11. whatigot989

    NYT has a recipe for chicken thigh au poivre, which is a good and cheap way to practice this sauce. It also happens to be delicious.

  14. cheesebuttons

    The sauce looks like poop from a butt.

    (But I would still eat the fuck outta this.)

  15. GoodSpaghetti

    You got it next time homie, keep going! I bet it was still good.

  16. Separate-Abrocoma-31

    Fries look good! They look like you did them from scratch

  17. Mykitchencreations

    Those fries 🤤 but everything looks delicious 😋

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