I agree that it’s quite similar to French onion soup. Or ox tail soup.
I used duck broth instead of chicken, and i think that was sound.
Oh, yeah, i used about 1/3 teaspoon.
lol, id say throw cautions out the window and make both …
I definitely did. I coated the tenderloins in a 2/1 ratio of coarse ground black pepper and allspice, pan-seared a nice crust on them in clarified butter and put them in a 350 degree oven to finish.
Then I added cognac and scraped up all the browned bits to make a nice fond. Then a spoonful of beef “Better Than Bullion” (did not have true Demi glacé, sadly- my one compromise / shortcut). A pour of heavy cream, simmered on low while the steaks were finishing.
Yes, the frites. I baked some Yukon Gold potatoes, let them cool, cut them into wedges, brushed them with oil, sprinkled with pepper, salt, thyme and a bit of granulated garlic. Air-fried to golden brown perfection. There was much mopping up of sauce with them.
The allspice was a fantastic addition. I will never make Au Poivre again without allspice.
After a fabulous meal In which I, Mrs. solost and my younger son practically licked our plates clean, I was thinking, I’ve made Steak Oscar a couple times for past NY Eve dinners and it always turned out to be better in the idea of it than the execution. I think I agree with the posters here who said that steak and crab are not really meant to go together. But Au Poivre does not ever disappoint.
Yes, much better with veal.