Filet au poivre avec pommes de terre lyonnaise
The plan was to prepare a traditional pepper steak when I realized that I had no demi glace in the freezer for a proper pepper sauce. I usually have demi glace, tomato sauce and curry base/sauce in the freezer, but today I was out of luck with the demi glace. So there were four options to choose from : – sit down and cry, – prep a new batch of demi glace which will take a couple of hours – use the curry sauce, – use the tomato sauce. I decided to go with the tomato sauce and the result was excellent. Very little different from the demi glace version, just as creamy and tasty as a “proper”, traditional pepper sauce. Great lunch in no time.
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