steak au poivre - part 3

I still have a lot of the brined green pepper corns as well as the heavy whipping cream left for making steak au poivre. I bought more steaks when I was grocery shopping in town. Ideally the steak to use for this dish is filet mignon. I didn't want to spurge so I chose New York strip steak instead.

home made oyster sauce

I have always been very dissatisfied with store bought oyster sauce. The best ones I've ever tasted was during my youth and only in Cantonese wonton soup noodle shops. They are specialty oyster sauce not sold to the public except the trade. I had put up with store bought subpar oyster sauce for decades, and finally I decided the only way to get good ones is to make my own.

I don't need any recipe as it is very intuitive for me. It is all about using real ingredients, reduction and concentrate.