• In choosing your steak, always look for the best marbling.

  It is important to take the steaks out of the fridge in time. The meat needs to relax and get at room temperature so when you cook it, the middle doesn’t stay cold.

  For my steaks, I love to use my cast-iron pan or cast-iron grill depending on how many steaks I am cooking. I don’t think there is anything better, but if you don’t have a cast iron, really any sauté pan works.
• Heavily season the steaks with salt and pepper.

  Put your pan on the stove and heat it on medium heat. Do not add any oil yet. We need to warm up the pan very well, almost to the point where it starts to smoke. Make sure to have your fan on high and open the windows.
• Add a few tablespoons of olive oil and place the steaks in the pan, (do not over crowed the pan). Press it down with a spatula to make sure they are evenly touching the pan. Here is an important tip: if you see that a steak curls up, you need to make a little cut on the side where it curls so it can be flat.
• Keep it on medium-high heat and check after 2 minutes to see how quickly they are searing. A 1½ inch steak should cook 3 minutes per side if the pan is hot enough. When you get that awesome sear, flip them.
• Add the garlic and herbs to the pan. After 90 seconds add the butter to the pan. Let it melt and start basting. After a minute and a half, finish the steak on the side, to render the fat for another 30 seconds.

  Put the steak on a rack on a baking tray and cover – not tightly - with foil and let it rest.

SAUCE

• Using a few paper towels absorb the butter from the pan, but keep the garlic and the herbs (if not burnt). Now, we are going to flambé. Add the crushed black pepper to the pan. On high heat, but with the pan off the stove add the brandy or cognac.
• Place the pan back on the stove and tilt it a bit until it catches on fire. If you have an electric stove, just use a lighter or matches. Let the fire go off and then add the stock and reduce by half.
• Then add the cream and cook until the sauce thickens, and it coats the back of a spoon. You can pour the sauce right on top of the steak or serve it in a gravy boat on the side.

MASHED POTATOES

• Boil the potatoes in a slightly salted water. When potatoes are soft, drain it from the water and put back in the hot pan on low heat
• For 2 lbs of potatoes, we will use 4 sticks of butter cut into cubes and keep it in the fridge until needed. Warm up the milk.
• Add the butter, a few pieces at a time, stirring vigorously with a spatula. When the butter is incorporated, add more. At the end, add the milk and stir more. Turn off the heat and taste for salt and pepper.

MUSHROOMS

• Heat a large sauté pan on medium-high.
• Drizzle some olive oil and add the mushrooms.

  Cook for 5 minutes, stirring occasionally then add the garlic and shallots. Taste for seasoning and eventually adjust with salt and pepper.
• Add thyme and rosemary.

  When the mushroom released all the moisture and the water has evaporated, add 1 tablespoon of butter and the parsley, and glaze with the white wine.