-=> Quoting Dave Drum to Dale Shipp <=-

 DD> "Earl Gray" tea ... the bergamot used to flavour the tea is (to
 DD> my palate) nasty in spades.

That's odd. I like it.

 DD> I do, however, like "Breakfast" tea

This time I agree.

 DD> But my all-time favourite is Constant Comment.

I have no single favourite and usually have half a dozen teas and
tisanes on hand along with several additives: lemon juice, cranberry
juice, Limoncello, Cointreau or one of its relatives. and so on.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Tenderloin Steaks
 Categories: Beef, Steak, Grill, Alcohol, Sauces
      Yield: 8 Servings
 
      2 tb Unsalted Butter
    1/4 c  Shallots
    1/3 c  Brandy
      1 c  Beef Stock
      1 c  Creme Fraiche
      1 ts Four Peppercorn Blend
    1/4 c  Vegetable Oil
      8 x  6 oz Beef Tenderloin Steaks
 
  Melt butter in heavy medium saucepan over medium heat. Add
  shallots and saute until golden, about 8 minutes. Add brandy and
  bring to boil. Add stock and boil until mixture is reduced to 1
  cup about 5 minutes. Add creme fraiche and peppercorns; cook over
  medium heat until reduced to sauce consistency, about 3 minutes if
  using creme fraiche or 8 minutes if using cream. Taste, adding
  more crushed peppercorns if desired. Season with salt. (can be
  made 1 day ahead. Cover and chill)

  Prepare barbecue (medium-high heat) or preheat broiler. Brush
  steak with oil. Season with salt and pepper. Grill to desired
  doneness, about 4 minutes per side for medium-rare. Bring sauce to
  simmer. Transfer steaks to plates. Spoon some sauce over. Serve
  passing remaining sauce separately.
  
  Recipe by: Bon Appetit
  
  From: B&A Ekstrom
 
MMMMM

 


Cheers

Jim


... A shot of whisky in herbal sleepy time tea soothes the psyche.

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