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#1
12-05-2005, 01:33 PM
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Re: Au Poivre Sauce for BBQ Strip Steaks
Any beef boullion product can be used. They are all lacking in flavor.
I use "Better than bouillion". "Kenny" <kennyL98@NOSPAMnewsguy.com> wrote in message news:1qmdnZwLzqHy8UffRVn-uA@comcast.com... > Hi, > > I'm having about a dozen people over for a barbeque next weekend. I > ordered some terrific strip steaks for the event. What I'd like to do is > make an "au poivre" sauce that can be spooned over the steaks when they're > ready to be served. > > Unfortunately, every "Steak Au Poivre" receipe I can find usually calls > for the steak to be pan fried in the sauce. I suspect that the meat > "drippings" become a key component of the sauce. > > Is it possible to make a sauce using ingredients like cracked peppercorns, > cognac, cream, beef boullion, etc that will work without actually cooking > the steaks in it? > > While I'm at it, any suggestions for the steaks prior to grilling? I'm > thinking of just brushing them with a little oil and minced garlic. > > Thanks > Kenny > 
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