French Recipes - Bill's all time favorites!

Beef Pepper Steak
12 black peppercorns, coarsely ground 2 tablespoons tamari 1 clove garlic, minced 1 pinch white sugar 1 pinch salt 10 ounces beef filet 2 tablespoons butter	1 In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour. 2 Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and sauté for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
Cheddar Quiche
1 cup all-purpose baking mix 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup milk 3 slices bacon, chopped 1 small onion, chopped 2 cups shredded Cheddar cheese 4 eggs 1 teaspoon salt 1/4 teaspoon hot pepper sauce 1 (12 fluid ounce) can evaporated milk, heated	Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan. In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute. Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan. In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell. Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.
French Onion Soup
1 pound yellow onions, sliced 1/4 cup butter 2 tablespoons flour 4 cups water 5 beef bouillon cubes or the equivalent in vegetarian beef broth French bread, sliced and toasted parmesan cheese	Sauté onions in butter. Add flour. Brown flour slightly. Add bouillon and water. Simmer soup 15 minutes. Ladle soup into ovenproof bowls. Top with bread and a sprinkle of cheese. Broil until cheese is light brown. Enjoy!
Bouillabaisse Serves 5
1kg mixed fish and shellfish Pinch saffron strands 150 ml olive oil 3 onions, skinned and chopped 225g tomatoes, skinned and sliced 2 crushed garlic cloves 1 bay leaf 1/2 level tsp dried fennel salt and pepper fish stock	Make sure the fish is cleaned, skinned and filleted and the shellfish are de-shelled. Steep the saffron strands in 150ml boiling water for 30 mins. Fry the onions gently in the oil in a large saucepan, until soft (do not allow to brown). Stir in the garlic and the herbs and seasoning. Place the fish on top of the onion and tomato mixture. Pour over the saffron water and then add enough stock to cover the fish. Simmer for 10 minutes. Add the shellfish and cook for another 5 minutes.