Filet a la Roundy

4 inch+ thick filet mignons
pepper, lots
vegetable oil
1/4 C brandy
1/2 C heavy cream
1 T tomato paste

1. Allow filets to come to room temperature. Generously pepper each steak, rubbing the pepper into the meat.
2. Set oven to warm.
3. Place a heavy pan over medium-high heat. When pan is hot, add enough oil to coat the bottom. Allow oil to heat.
4. Gently place steaks in pan. Cook first side for about four minutes and flip. After two minutes on the second side, CAREFULLY pour brandy into pan and ignite.
5. When flame dies out, remove steaks to platter in warmed oven. Add cream and lightly boil, using a wooden spoon to scrape up any bits from the bottom of the pan. Add tomato paste and continuously stir until sauce has thickened to the desired consistency.
6. Serve steaks over a bed of french fries with the sauced spooned over.

Variation:

Steak a la Blaine

6 zimas
1 steak (cut doesn't matter)
bottle of scotch stolen from housemate with job
pasta sauce
1% milk

1. Move in with a bunch of guys and have a party.
2. Drink six Zimas.
3. Wait until 1 am and ask prettiest girl if she's hungry.
4. Pepper steak.
5. Dump steak in hot oiled pan.
6. Drink scotch straight from bottle (quality control) and add a splash to pan. Ignite.
7. Wait until flame dies out. If house doesn't burn down, remove steak to plate and add 1/2 cup milk. Stir a bunch and add 1 t of pasta sauce. When sauce has thickened, pour over steak.
8. Serve steak to pretty girl, wait three years and then get married.