Inviting friends for lunch is a relaxing and easy way to entertain. The menu can be a few simple combinations that can be prepared ahead of time and assembled just before your guests arrive. This will give you plenty of time to spend with your guests. No fancy desserts needed. I usually just serve fruit.
Creamy Mushroom Soup
As made below, the soup will be a great menu choice for your friends who eat a vegan or vegetarian diet. Walnuts and dried mushrooms are used to thicken this soup without flour. However, if you would like it to be even creamier and non-vegan, add 1 cup of heavy cream.
1 tablespoon extra-virgin olive oil
4 oz dried morel mushrooms
4 oz dried chanterelle mushrooms
4 oz sliced cremini or button mushrooms
1 onion, diced
2 shallots, minced
½ cup diced celery
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon salt
½ cup dry sherry
8 cups vegetable broth
1½ cups chopped walnuts
½ teaspoon ground pepper
2 tablespoons sliced fresh chives
In a medium Dutch Oven or large saucepan, place the dried mushrooms and cover with 5 cups of water. Cover the pan and bring the water to a boil. Remove the pan from the heat and let the mushroom rest in the water for 30 minutes. Drain. Rinse out the pan.
Heat the oil in the pot over medium-high heat. Add the onion, shallots, celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add the soaked dried mushroom and sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.
Add the broth, pepper and walnuts. Bring to a simmer and cook for 30 minutes.Remove the pot from the stove. Puree the soup in the pot with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. Return the pot to the heat. Add the fresh cremini mushroom and simmer the soup for 20 minutes more. Serve the soup topped with chives.
Creamy Avocado Dressing
If you would like a thinner dressing, add up to a 1/2 cup of water.
3 ripe medium avocados, peel and pit removed
2 tablespoons fresh lemon juice
1/4 cup olive oil
3 cloves garlic
2 teaspoons sea salt
1/4 teaspoon coarse black pepper
1/2 cup water
1/4 cup chopped fresh parsley or 1 tablespoon dried
2 tablespoons honey or sweetener of choice
Place all the dressing ingredients in a high-powered blender or food processor.
Process until completely smooth.
Use as a dressing over salad or serve as a dip. Great on tomatoes.
Any of the following ingredients can be arranged in an attractive way on individual salad plates.
All these ingredients are delicious with the Avocado Dressing.
Soft greens/lettuces to line the plates
Sliced Pears, dipped in lemon juice
Sliced cooked beets
Sliced cooked hard-boiled eggs
Celery sliced on the diagonal
Red onion, sliced thin
Thin strips of baked ham or turkey
Thinly sliced plum tomatoes
Radishes, sliced thin
Toasted pistachio nuts or any toasted nuts
Fish tacos are a favorite meal in our house. Just about any type of fish works in this recipe. I added the bell pepper topping because I think it helps make a tastier dish along with the Chipotle sauce.
Crispy Fish and Mini Bell Pepper Tacos
1 pound fish fillets
1/2 cup heavy cream
1 large egg
1 teaspoon taco seasoning
1 cup all-purpose flour, low-carb flour or gluten-free flour
4 tablespoons vegetable oil, divided
1 cup sliced miniature sweet bell peppers
Tortillas (regular, low-carb or gluten-free), crispy or soft, see below
Chipotle Sour Cream, see recipe below and shredded lettuce or shredded cabbage
Pat the fish dry with paper towels. Cut the fish into two-inch pieces.
In a shallow dish, whisk together the cream, egg and taco seasoning. Place the flour in another shallow dish.
Dip the fish in the cream mixture and then into the flour. Repeat to coat the fish again in cream and flour. Place the breaded fish on wax paper or parchment.
Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat.
Add fish to the hot oil (working in batches, if necessary).
Cook for 3 to 5 minutes on each side or until golden. Drain on paper towels.
Drain the oil from skillet; wipe clean with a paper towel.
Add the remaining tablespoon of oil and the peppers to the skillet. Season with salt and pepper. Cook 2 minutes or until crisp tender.
Serve the fish with peppers, shredded lettuce and Chipotle Sour Cream in tortillas.
For crispy tacos:
Preheat the oven to 425 degrees F and drape the tortillas over the bars of the oven grill racks until they are crispy, about 5 minutes.
For soft tacos:
Heat the tortillas in the microwave for 30 seconds.
Chipotle Sour Cream
1/2 cup sour cream
1 teaspoon lemon juice
1 canned chipotle pepper in adobo sauce, minced
2 tablespoons adobo sauce from the can
Pinch of kosher salt
Stir together the sour cream, lemon juice, chipotle pepper and adobo sauce and mix well. Season to taste with salt; refrigerate until ready to serve.
Tomato, Cucumber and Avocado Salad
2 tomatoes, cored and diced
1 cucumber, peeled, seeded and diced
1/2 cup finely diced red onion
1 jalapeno pepper, seeded and minced
1/4 cup loosely packed chopped cilantro
1 tablespoon lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Cut each avocado in half lengthwise and remove the pit. Carefully scoop the flesh from the shell and dice it.
Toss the diced avocado with the tomato, cucumber, onion, jalapeno, cilantro, oil and lemon juice. Stir to mix and season to taste with salt and pepper.
Grilled Beef Fajitas
1 large clove garlic, chopped
1 teaspoon salt
1 jalapeno pepper, finely diced
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 boneless ribeye steaks, about 12-14 oz each
2 red sweet bell peppers, cut in half and seeded
1 whole red onion, peeled and sliced into three circles
1/4 cup cilantro, chopped
1/2 cup prepared salsa, warmed
Fresh lime juice
1/2 cup sour cream
Guacamole and lime quarters, to serve on the side
Make the marinade:
In a large resealable plastic bag, combine the garlic, salt, 2 tablespoons lime juice, jalapeno, cumin and olive oil.
Remove as much fat as possible from the steaks.
Add the steaks to the bag, seal and toss to coat well. Marinate and refrigerate early in the day.
Preheat an outdoor grill and oil the grill grates. Remove the steaks from marinade; discard marinade.
Grill the steaks over medium-high heat 3 minutes per side for medium-rare; set aside on a plate and cover with foil.
Lower one side of the grill to medium-low. Spray the vegetables with olive oil cooking spray and cook bell peppers halves and onion slices about 5 minutes, or until the vegetables softened and have a few grill marks..
Wrap tortillas in foil; place on the back of the grill or the bun warmer to heat about 5 minutes before serving
Slice the steaks thinly across the grain. Slice the vegetables. Place in a serving bowl and mix with the warmed salsa. Add cilantro and mix well.
To assemble fajitas:
Spread tortillas with the steak and vegetable mixture, top with a little sour cream and serve with lime quarters and guacamole on the side.
The beans taste better if made the day before serving.
To cook the beans
! ½ cups orca beans (white and black colorings), washed
1 onion, quartered
3 cloves garlic
1 teaspoon kosher salt
1/4 cup chopped cilantro
To finish the bean dish
½ cup finely diced onion
½ cup finely diced celery
½ cup finely diced red bell pepper
1 garlic clove, minced
1 tablespoon olive oil
½ teaspoon chili powder
Place the beans in a medium-sized saucepan and cover with cold water by two inches high. Cover and soak overnight.
The next day, add the onion, garlic and salt to the soaking liquid and bring to a boil.
Lower the heat to a simmer and cook for about 60 minutes or until tender.
Chill the beans overnight in the refrigerator in their cooking liquid.
The next day, drain the beans. Stir in the cilantro and set aside.
Heat the oil in a large skillet. Add the onion, celery, bell pepper, garlic and chili powder. Saute until tender, about 10 minutes.
Add the beans and heat. Serve as a side dish.
1/2 of a whole cabbage (8 oz), sliced thin
2 tablespoons minced red onion
2 teaspoons sugar
1/2 teaspoon each salt and pepper
1/4 teaspoon celery seed
4 tablespoons mayonnaise
4 tablespoons heavy cream
1 teaspoon white wine vinegar
2 teaspoons lemon juice
In a large bowl combine the onion, sugar, salt, pepper, celery seed, mayonnaise, whipping cream, vinegar and lemon juice, using a whisk to thoroughly combine the ingredients.
Add the thinly sliced cabbage, stir gently to mix.
Cover and refrigerate for at least 1 hour.
Mediterranean Swordfish Kabobs
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon lemon peel
½ teaspoon dried granulated garlic
1/2 teaspoon dried rosemary
1/2 teaspoon sea salt
1/2 teaspoon coarse black pepper
1 1/2 lbs swordfish fillets, cut into one inch cubes
1 zucchini, cut into one inch circles
1 red bell pepper, cut into one inch squares
Zest the lemon and then juice it, reserving 2 tablespoons juice.
Mix the olive oil, lemon juice, oregano, lemon zest, rosemary, garlic, salt and pepper in a resealable plastic bag or a glass dish.
Add swordfish cubes, zucchini and bell pepper; toss to coat. Marinate at room temperature 30 minutes, turning occasionally.
Prepare an outdoor grill and oil the grill grates.
Thread the swordfish, zucchini and bell pepper on skewers, alternating them, with a little space between each piece. Brush the skewers with any remaining marinade.
Cook over medium heat about 5 minutes per side or until cooked to your taste. Slide the kabobs off the skewers onto a serving plate to serve.
Easy Cucumber Salad
3 cucumbers, peeled
1/2 red onion, finely diced
Salt and pepper to taste
Cut the cucumbers into ½ inch thick circles and arrange in a serving dish. Sprinkle with salt and pepper.
Sprinkle the chopped red onion over the cucumbers. Drizzle your favorite ranch dressing over the cucumbers and onion.
Can be refrigerated for a short time or serve immediately.
Inviting friends over for dinner does not have to be a scary experience. With a little planning and the right kinds of recipes, it can be very manageable. On a recent evening, I entertained six of my friends for dinner and a relaxing evening. Here is my game plan.
Choose recipes that you can cook or do most of the preparation for in advance.
The main dish I served can be done the day before, refrigerated overnight and reheated while you and your guests enjoy an easy appetizer and cocktails. I have included my make ahead tips in the recipes below.
Mixed Olives, Sliced Havarti Cheese and Breadsticks. Chilled Prosecco
Italian Mixed Green Salad with Pistachios, Dried Raspberries and Gorgonzola Cheese
Make Ahead Tip: The greens can be washed a day ahead or early in the morning, dried in a spinner and placed in a salad serving bowl. Place a paper towel on top of the greens, cover the dish with plastic wrap and refrigerate. Slice the tomatoes and onions, place in a storage container, drizzle a little dressing over them, cover and refrigerate.
1 heart of romaine lettuce
1 head red/green leaf lettuce
10 radicchio leaves, torn into small pieces
¼ of a red onion, diced
1 pint sliced miniature colored tomatoes
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/2 cup pistachio nuts
¼ cup dried raspberries
To the washed greens in the salad bowl, add the nuts and raspberries. Pour some dressing over the ingredients and mix well.
Place some of the greens on 6 individual salad dishes, top with some of the marinated tomatoes and onions and top the tomatoes with a one inch square of cheese. Serve immediately.
Swiss steak is meat, usually beef, prepared by braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove or in an oven. In England and in some parts of the United States, especially the South, it is also called smothered steak. The dish does not come from Switzerland, as the name suggests, but from the technique of tenderizing by pounding called “swissing”.
6 or more servings
Make Ahead Tip: This dish benefits from being prepared a day or two in advance. Once it has finished cooking, pour into a shallow, ovenproof casserole dish. Cover tightly with foil and refrigerate. Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour. Then, reheat in a 325 degree oven for one hour. (The dish can reheat while you and your guests are enjoying appetizers and cocktails.)
3 tablespoons olive oil
3 tablespoons butter
16 ounces fresh sliced mushrooms
1 large onion, sliced thin
1 clove garlic, minced
3 pounds boneless round steak, 3/4-1/2 inch thick
4 cups beef broth
Salt and pepper
2 tablespoons Worcestershire sauce
1 teaspoon Kitchen Bouquet (brown gravy coloring)
Preheat the oven to 325 degrees F.
Cut the round steak into serving size pieces and place between pieces of plastic wrap. Pound lightly to about 1/4 inch thick.
Sprinkle with salt and pepper. Dredge in flour.
In a Dutch oven, heat 1 tablespoon of oil and 1 tablespoon of butter. Add some of the meat and brown on both sides. Remove to a plate.
Repeat with remaining oil, butter and meat.
Add the garlic, onions and mushrooms to the pan and cook until the onion is softened and the mushrooms have released their liquid.
Add the Worcestershire sauce and Kitchen Bouquet. Stir in ¼ cup all-purpose flour and mix until the flour dissolves. Add the beef broth.
If the broth doesn’t cover the meat, add a little water. Stir until all the ingredients are mixed into the broth and bring to a boil.
Add the browned meat back to the pot,
Cover the pot and bake for 3 hours or until tender. Remove the meat to a shallow ovenproof casserole. Cover tightly with foil and refrigerate.
Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour.
Then, reheat, covered, in a 325 degree F oven for one hour.
Twice Baked Potatoes
Make Ahead Tip: The potatoes can be baked a day before or early in the morning of the day of your dinner party. They can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven with the casserole, uncovered, for one hour.
2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.
Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.
When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.
In a mixing bowl, mash the potatoes. Add the butter, salt and pepper; mix until the potatoes are light and fluffy.
Stir in the cream and cheddar cheese. Fill the potato shells and place them in a baking dish.
Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.
Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.
Then reheat in the oven, along with the Swiss Steak casserole, uncovered, for one hour.
To serve: cut each potato boat in half (to make 8 pieces). Serve one half to each guest. There will be 2 second helpings.
These are very filling. I have found that half of a large potato is sufficient for most guests.
Green Beans with Ginger and Lemon Zest
Make Ahead Tip: Blanch the beans in boiling water the day before or early in the morning on the day you are serving them. Place them in a storage container and drizzle with a little olive oil. Cover and refrigerate.
1 tablespoon olive oil
1 clove garlic, grated
1 tablespoon fresh ginger root, grated
2 teaspoons lemon zest, finely grated
3 cups fresh green beans, trimmed and cut in half
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
Blanch the green beans in boiling water for two minutes. Drain.
Heat the oil in a large skillet over medium-low heat. Add the garlic and ginger and cook, stirring, 1 minute.
Add the beans and cook, stirring occasionally, about 2 minutes.
Add the lemon zest, cover the pan and steam the beans until they are crisp-tender, about 2 minutes.
Add the salt and pepper and pour into a serving dish.
Pear Frangipane Tart
This pastry should be made early in the day of your dinner party. It cannot be made a day ahead because it will lose its crispness.
1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Thaw the puff pastry according to package directions. On a lightly floured surface, roll out pastry to a 12×12 inch rectangle.
Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.) Prick pastry with a fork.
Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.
Preheat the oven to 350°F.
Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.
Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high-speed until pale and fluffy.
Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.
Reduce the speed to low and mix in the flour mixture just until combined.
Spread frangipane filling evenly over the tart shell.
Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on filling.
Brush the pears with the egg white.
Bake until the pears are golden and frangipane is puffed up around the pears and golden brown, about 45 minutes.
Cool tart completely in the baking pan on a rack, then slide parchment out from under the tart. Leave at room temperature until serving time.
Garnish with frozen yogurt or whipped cream, if desired.
Making a BBQ dinner for friends is a great way to entertain, especially if the weather cooperates. I enjoy having guests for dinner and I usually plan my menu with dishes that can be prepared ahead of time. That way I am able to spend time with friends rather than doing a lot of food preparations while they are visiting.
You may have noticed that more and more of your friends are following different diets. Some are only eating low carb foods, others are on a Paleo diet, some are diabetic, others vegetarian and some vegan. It is a good idea to check with your friends to see what they can eat. I am always open to planning variations of what I am making to accommodate their diets. In this case a few friends are following a vegan diet, so instead of 8 beef burgers, four are beef and four are made from oats and beans. These vegan burgers are great on the grill, hold up perfectly and do not fall apart. Just be sure your grill is well oiled. The rest of the menu works for everyone.
For 4 servings
20 oz (1 ¼ lbs grass-fed organic ground steak for burgers
Steak seasoning (I like Penzey’s Chicago seasoning)
1 large sweet onion, cut into 4 ½ inch thick slices
Olive oil cooking spray
4 wheat burger buns
Shape the meat into four equal patties, about 5 oz each.
Sprinkle the steak seasoning on both sides of the patties and spray each with olive oil cooking spray.
Coat the onion slices on both sides with cooking spray
Heat an outdoor grill on high. Oil the grill grates. Place the burgers on the grill, cover, cook turning once, for a total of 8 minutes.
Place the onion slices on the grill and cook until grill marks form on the bottom, turn them over with a wide spatula and cook the second side for a total of about 4 minutes.
Toast the rolls at the same time. Place the burgers on the bottom half of the rolls and top with a grilled onion slice.
Serve with ketchup and your favorite burger condiments.
Vegan Bean and Oat Burgers
For 4 servings
1/2 sweet onion, minced
1 tablespoon tomato ketchup
1 tablespoon tamari or soy sauce
1 tablespoon Dijon mustard
3/4 cup oats
1/4 cup dry pinto beans
1/4 cup dry red or black beans
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 medium carrot, grated
2 cloves garlic, grated
1 tablespoon olive oil, plus extra for grilling
Grilled Onion slices
4 wheat burger buns
Ketchup or other condiments
Soak the beans overnight in water to cover and cook the next day for 30 minutes. Drain and cool.
Place the oats in the bowl of the processor and process until finely ground.
Add the 1 tablespoon of olive oil and the remaining ingredients and process until smooth.
Remove the mixture from the processor and shape into four patties. Cover with plastic wrap.
Chill in the refrigerator for a few hours or overnight before grilling.
Brush the patties with olive oil and place on an oiled grill.
Cook for 4 minutes on each side or until golden brown. Place on toasted buns and add a grilled onion slice. Serve with ketchup or other condiments.
Whole-Wheat Burger Buns
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 tablespoons vital wheat gluten
1 1/2 teaspoons instant dry yeast
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups warm water
2 teaspoons honey
3 tablespoons vegetable oil
In the bowl of an electric mixer with the paddle attachment, stir together the flours, yeast, salt, wheat gluten and baking soda.
Add the warm water, honey and oil. Mix on medium speed until the dough comes together around the paddle.
Switch to the dough hook and knead on low until the dough is smooth but slightly sticky.
Place in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside for 2 hours until the dough has risen.
Punch down the dough and divide into 6 smooth balls
Place the buns on a lightly greased and floured baking sheet, a few inches apart or in a greased burger baking pan.
Flatten the tops slightly with your fingers, and let the buns rise for an hour.
Preheat the oven to 375 degrees F. Place the buns in the oven and bake for about 15 minutes.
Remove to a rack and allow the buns to cool.
Zucchini Fennel Salad
1 large zucchini, sliced very thin
Half red onion, sliced very thin
1 small fennel bulb, thinly sliced
12 Italian green olives, pitted and chopped
3 tablespoons orange juice
3 tablespoons extra virgin olive oil
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, grated
1/4 teaspoon orange zest
In a large serving bowl, combine the zucchini, onion, olives and fennel.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Pour over the zucchini mixture and toss to coat. Refrigerate for several hours until chilled before serving.
4 cups peaches, peeled and sliced (about 8 medium peaches)
2-3 tablespoons agave nectar, depending on the sweetness of the peaches
½ cup all-purpose flour
½ cup oats
1/3 cup chopped pecans
1/4 – 1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
Preheat the oven to 350ºF.
In a large bowl, combine the fruit and the agave nectar. Spread the mixture evenly in an 8×8-inch baking pan.
In a medium-sized bowl, combine the flour, oats, pecans, brown sugar and cinnamon.
Stir the oil into the topping mix with a fork until you get a crumbly mixture forms.
Sprinkle this mixture evenly over the fruit in the baking pan.
Bake for 50 minutes, until the fruit is bubbling and the top is golden.
Cook an easy, elegant, restaurant quality dinner at home. Make the meal special by placing a bouquet of flowers on the table and getting a good bottle of wine. This picture just says – relax!
Salad With Roasted Beets, Blue Cheese and Pistachios
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon
1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ of a red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional
Preheat the oven to 400 degrees F.
Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.
Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.
Make the vinaigrette:
Combine all the ingredients in a jar and shake until well combined
Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.
Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.
Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.
Pepper-Crusted Filet Mignon
2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil
Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste
For the beef:
Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.
Move the oven rack to the middle position and heat the oven to 450 degrees F.
Heat the oil in an ovenproof skillet over medium-high heat.
Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.
Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.
Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.
Let the steaks rest for 5 minutes, then serve with the sauce.
For the red wine sauce:
Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened, about 1 minute.
Season with salt according to taste, if needed.