Mix wine, sugar, oil, baking powder and salt. Add flour gradullay to make a moist douhg. Roll and shape into balls the size of a walnut or rings or twists. Bake 20 minutes at 375 degrees. Do not open oven for the first 15 minutes.

(1.) Season the steaks on both sides with pepper and very little salt. Heat the oil in a heavy frying pan, add the steaks, and fry over high heat until brown, about 2-minutes. Turn the steaks, lower the heat to medium, and continue cooking for 2 to 5 minutes, depending on their thickness and how well you like them done. Test by pressing the steaks in the center with your finger; the firmer they are, the more thoroughly they are cooked. Remove the steaks and arrange them overlapping on a platter or on individual plates. Set aside to keep warm. (Steaks may be done on grill if that is what you prefer.)
(2.) Add shallots and garlic to the pan and saute, stirring, until they begin to brown, 1 to 2 minutes. Stir in the chopped anchovy (if used), add the wine, and simmer to dissolve the pan juices, until the wine is reduced by half, 1 to 2 mintues. Take the pan from the heat and add the butter, if using, whisking in a few pieces at a time so the butter softens and thickens the sauce without melting to oil. Whisk in the parsley. Taste and adjust the seasoning, spoon the sauce over the steaks, and serve them at once.

VARIATION:A bistro classic that is hard to beat. In the recipe for Steak in Parsley Sauce with Anchovy, omit the anchovy. Substitute a mixture of chopped herbs, such a chervil, chives, basil, and parsley, for the chopped parsley. Steak and fries with a differnce: The steak is topped with a quickly made wine sauce flavored with parsley and anchovy.