Mike 21 steaks
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and if you do the steak portion for 2 and make the sauce for 4, you have awesome sauce for frites. Literally one of the best meals you can make. Learned my lesson the first time, but still good.
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potatoes and roasted brussels, so so good!Ībsolutely flawless and delicious as long as you follow it to a T. Yes, I used salted butter and no scallion so finely chopped an onion were my subs. Weeknight steak au poive, where have you been all my life and how did I get to this many years without cooking you?Ībsolutely outstanding. Otherwise, I followed the recipe exactly. And I used 4 top sirloin steaks of about 4 - 5 oz each. I finely chopped one small shallot and did not measure that, but it wasn't more than 1/2 cup. And I sautéed the steaks without adding any oil to the cast iron pan - it was seasoned enough. I wouldn't call what I did modifications so much as adapting the recipe to what I had on hand: I used a touch less butter than the recipe called for out of sheer laziness - I just used what I'd already had in the freezer in lumps of varying sizes. Why mess with perfection, particularly when it's so simple? I can't believe I'd never tried to make this before - it was a dish I fell in love with as a child. Happy to have this easy weeknight dinner in the repertoire now! Honestly, I feel like a dingaling that I was "this many" years old before learning that steak au poivre, one of my favorite childhood restaurant dishes, was a simple pan sauce.