practice makes perfect.......Searing steak in cognac, butter and herbs........How about these, Gordon.......Seared three times....first, grilled with in olive oil and garlic, then pan-seared in harissa sauce, and finally... in hot pear chutney, more garlic, rosemary, butter, salt and cognac....the pan-reduced cognac, coating the 125 degree meat with a rich, dark, but not burnt-tasting sauce.....a technique that i first viewed at Maxim's in Paris, in my early 20's.......i also remember, well, my party of four not having enough money to pay the outrageous bill there......One of our entourage left the restaurant, 'serviced' some strange man in an alley behind the restaurant.....and returned with the extra bucks to pay for our 'perfect' meal......Some events...we never forget! Later, i found a T-shirt for our little 'money-maker'...imprinted with "Will Work For Food"......
