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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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Rub both sides of steak with pepper. Sprinkle with salt. Melt butter with oil in heavy large skillet over high heat. Add steak and sear on both sides. Reduce heat to medium-high. Cook 6 to 7 minutes on each side for rare. Transfer steak to serving platter. Add wine to pan and bring to boil, scraping up any browned bits. Add cream and boil sauce until reduced by half. Pour brandy into pan and heat briefly, ignite with match, when flames subside, pour sauce over steak. Serve immediately.