filet au poivre, potato-fennel gratin, haricots verts echalots
Ingredients: steaks, whole peppercorns, unsalted butter, olive oil, Cognac, heavy cream, optional: (beef broth, and shallots)
Directions: Coarsely crush the peppercorns with a mortar and pestle, Press the fillets, on both sides, into the pepper until it coats the surface. Set aside. In a medium skillet over medium heat, melt the butter and olive oil, gently place the steaks in the pan. Off of the heat, add Cognac to the pan and carefully ignite the alcohol with a long match or firestick, add the cream, whisk. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and ser
Ingredients: white boiling potatoes, Kosher salt, dry white wine, chicken stock, lemon juice, garlic cloves, minced, mustard, Freshly ground black pepper, olive oil, red onion, chopped fresh tarragon, chopped fresh flat-leaf parsley
Directions: Place the potatoes and salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer until the potatoes are barely tender, steam for 15 to 20 minutes, until tender but firm. Coat with butter…and bake for 10 minutes at 450 degrees. Whisk together the wine, chicken stock, lemon juice, garlic, mustard, pepper. Slowly whisk in the olive oil to make an emulsion. Set aside. To serve warm, toss well, cover and serve. To serve cold, toss well, cover, and refrigerate for a few hours to allow the flavors to blend.