Giangi's Kitchen

1. In a heavy bottom pan over medium-high heat melt 3 Tbs of butter. When the butter foam begins to subside, sauté the steaks. When the steaks are cooked to your liking, remove from pan, place them on a platter and cover with foil to keep warm.

2. Lower the heat under the pan to medium and add the rest of the butter, shallots, parsley and mustard. Mix well to form a smooth paste, add the wine to the pan and bring to a boil. Add the sugar, the heavy cream. Salt and pepper to taste.

3. When reduced to a thick consistency, add the steaks and any of the juices on the platter. Reheat for a few minutes and serve.

ROASTED ROSEMARY POTATOES

1. Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes.

2. Place the potatoes on the cookie sheet and sprinkle generously with the salt.

3. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.