LOTS of places in the DSM metro have it. LOTS.
I like the butter sauces more than the cream ones.
I like the butter sauces more than the cream ones.
Like when New Jersey tried to call poutine 'disco fries' and claim it was their idea?
Was not aware of that but it makes so much sense.
Chicken a la King is another dish from way back in the day that was very popular then but didn't stand up to time.
I think of it as its own dish. Not saucing up a steak.
It's just the drippings from the steak with butter and herbs and garlic. It's nothing crazy, but it's also nothing particularly over the top either.
Fondue bwahahaha. My parents had a set in the 80's. Can't remember if it was ever used.
So this is a Des Moines tradition, not an Iowa tradition? Cause I would be embarrassed to take a tenderloin and put a bunch of sauce on it. This seems more like something you’d do to a round steak or something.
I make Chicken al a king all the time. It’s essentially the dinner version of biscuits and gravy.
But it’s also something that I would t ever expect to see on a menu
I think @Al_4_State is right, this was more of its own dish rather than a steak with some sauce on it. Similar to a chicken parm, or a country fried steak w/ white gravy.
You’re still taking a tenderloin and ruining it. Beef tenderloin should not have anything more than salt and pepper on it. If you have to add butter, you overcooked it.
A good sauce complements even the best steak. As does a good whiskey.
If you've never had it, or heard of it until today, you should probably refrain from opining, since you don't know f about f.
Steak au poivre is a classic steak dish that is usually tenderloin and includes a creamy pan sauce. It doesn't ruin the steak, IMO.
Can I opine that it can’t be an Iowa tradition if it’s only a Des Moines thing?
