Very easy, very delicious steak! Buy a really good cut of meat.

Rib-eye Steak au poivre with Balsamic Reduction Serves 4

2 Tblsp whole peppercorns

4 (3/4" thick) bonesless rib-eye steaks

1 Tblsp canola oil

2 T unsalted butter

1/2 c balsamic vinegar

Coarsely smash peppercorns with a mortar & pestle. If you don't have one, try making a packet of peppercorns in waxed paper or such, and smashing with a rolling pin. Pat steaks dry and coat both sides with peppercorns. Season generously with salt.

Heat oil with 1 Tblsp butter in skillet over moderately high heat. Reduce to moderate and cook steaks approximately 4 minutes/side for medium-rare. Transfer to platter.

Add vinegar and deglaze (scrape up all the delicious brown bits in the pan) over high heat. Simmer until reduced by half. Remove from heat and whisk in remaining 1 Tblsp butter. Season with salt if needed and drizzle over steaks.

This mushroom barley soup is from Zingerman's Deli in Ann Arbor, MI.

Mushroom Barley Soup

2 Tblsp dried porcini mushrooms

2 Tblsp butter

1 large onion, thinly sliced

2 ribs celery with leaves, diced

1/4 c chopped Italian parsley

1 carrot, peeled and sliced

3 cloves garlic, chopped

1 lb fresh mushrooms (you can use any type you wish, or a mix), sliced

1 Tblsp flour

2 quarts beef stock or vegetable stock, heated

1 cup quick (10 minute) barley

1-2 tsp salt

Soak dried mushrooms in hot water to cover for half an hour. Strain through cheesecloth, reserving the water. Coarsely chop the mushrooms.

Melt butter in a large soup pot. Sauté onion, celery, parsley, carrot, garlic and fresh mushrooms until soft, about 5 minutes.

Lower heat and add flour, stirring vigorously. Simmer gently, stirring, about 5 minutes. Slowly add heated stock stirring constantly. Turn heat to high, add reserved mushroom water and porcini mushrooms. Add salt to taste. Simmer, covered, about 30 minutes. Add barley and continue simmering, stirring frequently, another 30 minutes or until barley is tender and soup is thickened. Adjust seasonings.