The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › 45 day Sirloin au poivre › Re:Jaccarded 45 day Sirloin au poivre
Glad to obliges, but first about the Jaccard…
It really came about as an alternative ~ for years and years my wife insisted that I apply Adolph’s sodium free & unseasoned tenderizer to her steak. I would sprinkle it on and then jab the meat with a fork several times. I was reading about the Jaccard and what it did to tenderize so I bought one. I was able to wean my wife off Adolph’s which I never thought was good for her away!
I have used the Jaccard mostly with chicken breasts but it works well with beef, but I just don’t go overboard. Reason? I literally ruined a dry aged prime rib by getting carried away one night. It was mushy and about like eating ground beef. Used in moderation I still recommend it – especially in recipes where fillets are normally used such as in the Steak au Poivre.
Speaking of which – here is the recipe you requested. First time I made it I substituted brandy for cognac, but when we saw we loved it I have been using Remy Martin Cognac ever since.