(Also see Carole's Steakhouse Report)

Tenderloin of Beef au Poivre
Macho Steak
Hash Brown Potatoes
Crispy Jerk-Fried Onion Rings

• 4 beef tenderloin steaks (filet mignon) each 1" thick (about 4 ounces each)
• 2 teaspoons cracked black peppercorns
• 1/2 teaspoon salt
• 1/3 cup Cognac
• 1 tablespoon grainy Dijon mustard

Pat steaks dry with paper towels. Sprinkle salt over steaks. Press cracked pepper into both sides of steaks. Heat nonstick 12" skillet over medium-high heat until hot. Add steaks and cook 8 to 10 minutes, turning once for medium-rare or until desired doneness. Remove steaks to plate; tent with foil. Add Cognac and mustard to skillet and heat to boiling, stirring frequently; boil 30 seconds. Add any juices exuded by meat. Taste for seasonings. Pour sauce onto 4 plates. Cut each filet into 1/4" slices and fan out on plate. Serves 4.

Macho Steak
This recipe is adapted from Mmmiami - Tempting Tropical Tastes for Home Cooks Everywhere to be published by Henry Holt, Fall 1998.

• 2 jalapeņo peppers, seeded and minced
• 3 garlic cloves, peeled and minced
• 1 1/2 teaspoons ground cumin
• 1/2 cup dry white or red wine
• 1/2 cup beef broth
• 1 tomato, peeled, seeded and chopped
• 2 tablespoons butter, cut into 4 pieces
• 2 tablespoons vegetable oil
• 4 8-ounce, 1"-thick New York strip steaks
• 1 tablespoon chopped cilantro
• Salt and freshly ground pepper

Stir the jalapeņos, garlic and cumin together in a small bowl and set aside. Set the wine, broth, tomato and a large platter nearby, too; leave the cut butter in the refrigerator to keep it cold.

Heat the oil in a large, heavy skillet over medium-high heat. Pat the steaks dry with paper towels to ensure even browning; season with salt and pepper.

Put 2 steaks in the skillet and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to a platter and cover loosely with foil to keep them warm. Cook the remaining steaks in the same way.

Pour off all but 1 tablespoon of drippings and reduce heat to low. Add the jalapeņos, garlic and cumin; cook, stirring, for 30 seconds. Increase heat to high, stir in the wine and bring to a boil, scraping up browned bits with a wooden spoon. Boil, stirring constantly, until liquid is reduced to 2 tablespoons.

Add the broth, return it to a boil and cook until reduced to 1/4 cup, about 2 minutes. Reduce heat to low, stir in tomato and simmer 1 minute. Pour in any juices that have accumulated around the steaks and simmer 1 minute more. Add the butter, 2 pieces at a time, swirling the pan until it melts.

Remove pan from heat. Stir in the cilantro, and add salt and pepper to taste. Transfer the steaks to dinner plates and spoon on the sauce. Serves 4.

Hash Brown Potatoes

• 2 pounds potatoes
• 4 tablespoons canola oil
• 2 tablespoons finely chopped onions
• Salt and freshly ground black pepper

Boil potatoes in skins until just barely done through. Cool, peel and chop coarsely. Heat oil in a large, heavy skillet over medium-high heat. Add potatoes, sprinkle on onions, press down with spatula and fry over medium heat. Salt and pepper liberally.

Reduce heat to medium and cook slowly, pressing down several more times, until browned on the bottom, about 15 minutes. As the potatoes cook, shake the pan to make sure they are not sticking. Cut the potato cake down the middle and turn each side over. Cook the second side until golden brown and crusty. Serve at once. Serves 4.

Crispy Jerk-Fried Onion Rings
This recipe is adapted from Mmmiami - Tempting Tropical Tastes for Home Cooks Everywhere to be published by Henry Holt, Fall 1998.

• 2 medium-large onions, peeled
• Milk
• 1 cup flour
• 1 tablespoon cornstarch
• 3 tablespoons jerk seasoning blend
• Vegetable oil
• Salt

Slice onions into thin rings. Place the rings in a bowl and add milk to cover them. Cover the bowl and refrigerate for at least 1 hour. Drain the onions, spread them on a baking sheet and refrigerate while making the coating mixture.

Stir together the flour, cornstarch and jerk seasoning in a large bowl.

Heat 2 to 3 inches of oil to 360 degrees in a deep fryer or a suitable pan.

Line a baking sheet with several layers of paper towels, and set aside. Heat the oven to 200 degrees. Remove onions from refrigerator and set them near the stove with the bowl of coating mix nearby.

Using tongs, scoop up a small handful of onion rings, dip them in the coating mix, shake off the excess and release them gently into the hot oil.

Fry the rings, turning once, until golden brown, about 45 seconds. Transfer to the baking sheet to drain. Place in oven to keep warm. Return the oil to 360 degrees between batches. Serve warm. Serves 4.