The flavors in this suave steak, fries, and salad menu take their cues from southwestern France. Start things off with a cocktail made with the area's most famous spirit, Cognac. Simply mix two to three parts tonic water with one part Cognac. Serve over ice in a snifter with a slice of lemon.
Cognac and Tonic
Grilled Rib-Eye Steaks with Parsley-Garlic Butter
Red Leaf Caesar Salad with Grilled Parmesan Croutons
Grilled Red Pearl Onions
Chocolates with apricots and pecans
On the Side:
Grilled Red Pearl Onions work as a starter or as an accompaniment to the steak and salad. First, prepare the barbecue grill (medium heat). Place 1 pound unpeeled red pearl onions on the grill and cover. Grill until onions are very tender when pierced with a skewer, about 15 minutes. Serve with salt. To pop the onion of out its papery skin, pick it up by the root end and squeeze.
For Dessert:
Fruit and chocolate are a simple and stylish way to round out the menu. Arrange your favorite chocolates on a plate and surround with a selection of fresh and dried apricots and toasted pecans.
Serves 6