Steak au poivre

I know Ken already posted several photos of our main course on Thursday. Here's another. The steak was pretty big and it made four meals for us (two each). The sauce was a cognac cream sauce, except we used calvados (apple brandy) instead of cognac (grape brandy). The fries come from the supermarket frozen and I deep-fry them at home in peanut oil. We drank a Burgundy (pinot noir) with lunch.

We had fries with that.

Today is Christmas Eve. We can't stay up late for the traditional French réveillon meal, so we'll have ours at lunch time. And, as for many years (decades) now, we'll enjoy a fondue Savoyarde, a cheese fondue. And tomorrow, as usual, we'll have our Christmas roast beast (a capon this year) with all the trimmings followed by a pumpkin pie. After that, leftovers!