Hi Karen. Once again I need your advice.I have a recipe that calls for cognac, but I don't have any, and was wondering if there is something else that is comparable to it?It is used for deglazing the pan, and for flavor for the sauce. Do you have any suggestions.


Tuna Au Poivre

1 lb tuna steaks, usually 2 steaks
coarse ground pepper
6 tbsp butter
2 tsp rosemary
2 tsp sage
1/2 c cognac
6 oz heavy cream
2 tsp worchestershire sauce
2 tbsp dijon mustard


I have never tasted cognac Otherwise I would know what is comparable to the taste. Not quite rich enough to drink cognac yet Thanks


Rachel

Basically, cognac is just very good brandy. So if you can get some Christian Brothers, or E and J or whatever, the results should be close. If you have problems buying alcohol (I was raised mennonite, and still feel a sense of Sin when entering a liqour store, sort of like going into a house of ill-repute, not that I would actually know about that) you could perhaps deglaze the pan with water and some of that brandy extract they sell in the spice section.

In that particular recipe, dry red wine would be fine. It sounds delicious!

Karen

Thanks you guys. I just so happened to use E&J Brandy. I find brandy has a really strong taste though. Not bad just strong...LOL. And this recipe is very good. I love it on new york strip steaks best, but I was in the mood for tuna! Thanks again.


Rachel