Pepper Steak (Steak au Poivre)

Serves 2

If you're careful, you can try using bourbon in place of the brandy.

Ingredients
2 sirloin or fillet steaks (about 8oz each)
2 tbsp black peppercorns
1 tbsp butter
2 tsp EVOO
3 tbsp brandy
2/3 cup heavy cream
1 garlic clove, finely chopped

1. Put the peppercorns in a sturdy bag, and crush them with a rolling pin or the base of a saucepan.
2. Trim any extra fat off the steaks, then press the pepper onto both sides of the meat, thoroughly coating it.
3. In a frying pan over medium-high heat, melt the butter and oil.
4. Add the steaks and cook for 6-7 minutes, turning once.
5. Transfer the steaks to a holding plate and keep warm.
6. Deglaze the frying pan by pouring in the brandy, and allowing to boil until reduced by half while scraping the bottom of the pan.
7. Add the cream and garlic, and gently boil over medium heat for about 4 minutes.
8. Serve the steaks in the sauce.

Steak with Anchovy Sauce (Entrecote au Beurre d'Anchois)

Serves 2

Ingredients
2 sirloin or filet steaks (7-9 oz each)
1.5 tbsp anchovy paste
3 tbsp butter
6 tbsp heavy cream
4 shallots, finely chopped
1 garlic clove, crushed
1 tbsp chopped fresh tarragon
2 tsp EVOO
salt and pepper
parsley or tarragon sprigs for garnish

1. In a small saucepan, melt 2 tbsp of the butter and saute the shallots and garlic until soft.
2. Stir in the cream, anchovy paste, and tarragon, then simmer for 10 minutes.
3. Season the steaks with salt and pepper
4. In a frying pan over medium-high heat, melt the butter and EVOO together until they begin to brown.
5. Add the steaks and cook for 6-8 minutes, turning once.
6. Transfer the steaks to a serving plate, and keep warm.
7. Add 2 tbsp of water to the frying pan, then stir in the anchovy sauce.
8. Cook for 1-2 minutes, scraping the bottom of the pan.
9. Adjust the seasoning of the sauce, then pour it over the meat and garnish with parsley or tarragon.