Instructions: Small (about 4.(5-ounce) tin of foie gras (optional)

Combine ingredients for garniture and set aside at room temperature for 1 hour.

Bring steaks to room temperature, brush with olive oil, season with salt and pepper. Cook as you usually would to desired temperature over grill or in a skillet, using a small amount of butter and olive oil.

Eugenie is a health spa as well as a three-star restaurant. For those who wish, steaks are cooked brushed with olive oil, but without oil and butter in the skillet. To do this: Completely cover the bottom of a cast iron skillet with a thin layer of coarse salt. Put the pan in a 500 degree oven until salt crackles. Carefully remove skillet from oven. Put steaks in skillet (they will not stick) and cook on stove, turning once.

When meat is ready, spoon half of garniture over steaks, place a slice of foie gras, if using, over garniture so it melts slightly, and spoon remaining garniture over that. Serve immediately.

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