Go away or I shall I taunt you a second time-ah!

Most Monty Python purists should catch that one. Recently a friend and I were loosely discussing planning a trip to Paris. Living in Europe for many years I got to visit Paris several times. I’d love to go back and I think we’re serious about it this time. I dusted out my trusty old French Provisional cookbook and sliced and diced through it to find some great recipes that I’ve tried in the past. The ones that follow are simple and awesome. For the record, I love French cooking! I don’t speak French, however, I do kiss that way.

The steak:
1 pound of top sirloin (one large piece preferably)
Salt and crushed black peppercorns
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 tablespoons brandy, warmed (zap it in the micro for 10-15 seconds)

Season the steak with the salt and peppercorns and brush it with a little oil. Heat the butter and olive oil in a heavy pan. When it’s very hot add the steak. Cook the steak, turning only once, to your desired doneness. Remove the pan from the heat, pour the warmed brandy over it and ignite. When the flames have died down, transfer the steak to a serving dish and keep warm.

The sauce:
6 tablespoons white wine
2 tablespoon butter
1 large clove garlic, crushed and minced
4 teaspoons fresh tarragon or dill, finely chopped
2 tablespoons Dijon mustard
6 tablespoons heavy cream
Salt & freshly ground black pepper

Pour off the liquid from the steak into a small saucepan. Add the garlic, herbs and mustard to the saucepan, whisking well. Add the cream, and heat over very low heat, whisking all the time until the sauce is very hot, but not boiling. Season with salt and pepper. Slice the steak, against the grain, into ¼ inch slices. Pour the sauce over the steak and serve with Lyonnaise potatoes and leeks in white wine sauce.