I do love a good congnac cream sauce. :-)
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I never heard of this before. Glad I tried it. I'm still ymmmmmmming down here. :-)
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One other thing though. I used Alton Brown recipe on FN and it's a good thing I removed the cognac from the heat before I lit a match to it, as he instructed.

Geezaz! That flame went so high it nearly touched the skylight over my kitchen table. He said it would be like a Kiss concert. So I was forewarned.
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Oh, I've used that exact same recipe. Did you go with filet or NY strip?
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I went with the filet and will be doing it next with a strip. I wanted to try both.

The filet is smaller and it's nice to not have such a big cut and then cut it in half on the plate.

Does the extra fat from the strip affect the sauce or anything?
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I would slice servings and sauce, rather than throw a slab of strip. Like this (not mine):


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That's a great idea. Hadn't thought of that. That resolves a plating concern I had. Hmmm. I just followed Alton's recipe for a first and it's how I saw the other recipes.

I noticed that the sauce on that pic is more a creamy white. Other recipes come out from tan to a brown color that I looked at. I noticed the brown ones used some beef broth. The pic in the FN page for Alton's recipe looks white too and has no pepper specks either. So I was a little confused how it was suppose to turn out until I saw his full video where it's a light tan.

Alton didn't use a cast iron pan either, which I did.
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Changing one's life is an exaggeration of course. I had not had much experience with dessert wines until having chocolate souffle with port wine at the Ritz in Cancun a few years ago. I made at home as soon as I got home and have been a big fan of dessert wines ever since.
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He may be a prat, but don't let it be said dude doesn't have skills.


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That's something I've been wanting to make for awhile now. One my favorite sauces comes from the Steak Diane. It's amazing and you get to flambé :-).




Here's a Steak Diane I made. It was very good.
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All these great steak photos have convinced me it's time to go out to a really nice steakhouse for dinner. I haven't treated myself for a long time.

I think Morton's, Capital Grille, or Ruth Chris will be the final choice. I can also do Chima, a fantastic Brazilian Steakhouse
https://www.chimasteakhouse.com/menu/#rodizo
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French dip sandwich. For some reason all my pics turned out like crap.
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Yup, that looks terrible. But I love a good French dip. Make it yourself? How is it?
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It was good, got the recipe off facebook. Small roast, can of consume, can of french onion soup, cook in the slow cooker. Top with provolone cheese on a hoagie roll and bake in the oven until cheese melts.
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