Instructions: Halve the potato lengthwise, then cut crosswise into thin slices. (Dont peel.) Peel and smash the garlic. Put the potato and garlic into a saucepan with salt to taste. Barely cover with hot tap water. Cover and place pan over high heat. Cook 12 minutes or until just tender.

Meanwhile, put a cast-iron skillet over medium-high heat. Pound the steak to half its original thickness. Spray oil on each side. Season with salt to taste.

With a pepper mill on the coarsest setting, turn 20 grinds over each side. Rub in the pepper and salt with your hand. Cook the steak 2 1/2 minutes on each side for medium-rare.

Meanwhile, mince the shallot. Remove the steak when done and keep warm. Add the shallot to the pan and cook for 1 minute. Add the wine and stock or broth and increase the heat to high. Stir periodically with a wooden spoon until the liquid reduces to 3 tablespoons, about 3 minutes.

While the sauce thickens, warm the milk in a microwave oven for 30 seconds.

Chop the chives or parsley leaves. Drain the potatoes and garlic well. Put in a food processor with the chives or parsley and salt to taste. Add 3 tablespoons of the milk and pulse just until pureed. Add the remaining tablespoon of milk, if needed. Pour the wine sauce over the steak and serve with the mashed potatoes.

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