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?
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Merrill is a co-founder of Food52.
Funnily enough, that's actually a recipe I came up with! And yes, dry sherry or brandy would be just fine.
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!!
My pleasure! So glad you like the book.
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")