Substituting liquor for steak a poivre

I'm making steak a poivre from the Essential New York Times Cookbook. We've realized that the cognac we have is pretty expensive - can we substitute sherry?

  • Posted by: LucyS
  • January 15, 2012
  • 1744 views
  • 4 Comments

4 Comments

bigpan January 15, 2012
As the pepper will dominate the sauce, first choice is the brandy family ... Cognac, armanac, brandy- then try a non smoky whiskey (scotch), and of course dry sherry. But since you will only be using a little - use the expensive stuff. (easy for me to say.... but the taste will be "ahhhhhh")
 
Merrill S. January 15, 2012
Funnily enough, that's actually a recipe I came up with! And yes, dry sherry or brandy would be just fine.
 
LucyS January 15, 2012
Thank you so much, Merrill! I ADORE the book. I sat down on Christmas morning and read the whole thing. Thank you so much for answering personally!!
 
Merrill S. January 15, 2012
My pleasure! So glad you like the book.
 
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