For Steak
  • 2 10-ounce steaks (skirt, flat-iron or sirloin)
  • 2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional for drizzling
  • Salt
  • 3 tablespoons freshly cracked peppercorns (or more to taste)
  • 4 tablespoons butter, divided
  • 1 shot cognac
  • 1/2 cup beef or veal stock
  • Pepper
For Herbs de Provence Oven Fries
  • 3 all-purpose potatoes, scrubbed and dried
  • EVOO – Extra Virgin Olive Oil, for drizzling, about 2 tablespoons
  • 1 tablespoon plus 1 teaspoon dried herbes de Provence, 2 palmfuls or
  • 1 teaspoon each of dried parsley, sage, rosemary and thyme
  • Salt, to your taste

For Steak:
Drizzle steaks with EVOO, season with salt and dredge all sides of the steaks in the peppercorns. Heat 2 tablespoons EVOO in a cast-iron skillet over high heat. Once skillet is hot, add 2 tablespoons butter and steaks, and brown on all sides Once steaks are cooked to desired doneness, remove from the pan and set aside to rest. Put the pan back on the stove over medium heat (with all the good steaky bits and things left in the pan). Deglaze pan with cognac then add the stock and reduce until thick enough to coat a spoon. Whisk in remaining butter and season with salt and pepper. Pour pan gravy over the steaks, serve, eat and be happy.

For Herbs de Provence Oven Fries:

Preheat oven to 500°F. 
Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of oil then sprinkle very liberally with herbes. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season with salt to taste. Fries serve 4.