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Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
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French-engineered grinding mechanism — lifetime pepper mill
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
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Bring the meat to room temperature before cooking, about 20 minutes. Put the peppercorns to soak in the wine (drain before using). Heat the pan to high, and season the meat. When the pan is very hot, fry the steaks on both sides to your liking. 2.Let the meat rest on a board while you make the sauce. Deglaze the pan with the stock and boil it down to a generous tablespoon, about 2 minutes. Lower the heat and add the drained peppercorns and cream to heat through. Put the meat back in the pan, turning once to coat. Then, put the meat on a platter and pour over the sauce. Serve.