I didn't do that. I think to make 1/4" thick pieces I would have had to semi-freeze the meat and I see no real need to do that. It was closer to 1/2" thick.
Not yet tried---but on the thought list is to try both white and red wines and Cognac. I use Cognac in my sauce for steak au poivre and love the depth of flavor it adds. When I prepare that for dinner guests I always have them gather in the kitchen and I flame the Cognac---great theater One friend who has seen that show a few times tells me she enjoys the show almost as much as the dinner.
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis