Instructions: Most guests love a good steak, but its better yet with this caper and fresh-herb relish. Peppery arugula, a built-in salad, offers a pleasant bite.

Serve the steaks with mashed potatoes.

4 beef tenderloin steaks (or 2 halved ribeye steaks), cut 1 inch thick (about 1
pound total)

1 tablespoon cracked pepper
1/2 teaspoon salt
3 tablespoons olive oil
1/3 cup snipped fresh Italian flat-leaf parsley 3 tablespoons finely chopped cornichons or sweet pickles 2 tablespoons capers, drained and coarsely chopped 1 medium green onion, chopped
1 tablespoon balsamic vinegar
3 cups torn arugula and/or torn mixed greens

Trim fat from steaks. Rub both sides of steaks with pepper and salt. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Cook to desired doneness, turning once. (Allow 8 to 11 minutes for medium rare or 12 to 14 minutes for medium doneness.)

Meanwhile, for relish, in a small bowl combine the remaining 2 tablespoons olive oil, the parsley, cornichons or pickles, capers, green onion, and balsamic vinegar. Set aside.

To serve, transfer steaks to a cutting board; cut into thin slices. Arrange the arugula or mixed greens on dinner plates. Top with the steak slices, then spoon the relish over steak and arugula.

Makes 4 servings

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