|Peppercorn heart from findingthenow on Flickr|
Note: there is no photo for this recipe because I did not want to pause before digging in. Cognac, cream, pepper, and a wonderful steak are not the sort of things that invite self control.
What you need:
- 2 beef tenderloin steaks (filet mignon)
- 2 tbsp whole peppercorns
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- kosher salt
- 1/3 cup + 2 tbsp cognac
- 1 cup heavy cream
What you do:
1. Remove steaks from refrigerator 30 minutes to 1 hour before cooking. Lightly salt with kosher salt. Cover and let sit.
2. Crack peppercorns with rolling pin, skillet, or mallet. Works best inside a ziplock bag.
3. Spread cracked peppercorns on a plate. Firmly press steaks into peppercorns, coating both sides.
4. In a skillet on medium heat, melt olive oil and butter. Cook steaks 4 minutes per side for medium rare. When finished, set steaks aside and cover. Do not clean skillet.
5. Remove skillet from heat and add 1/3 cup cognac. Ignite alcohol with a match. When flames die, return to medium heat and add cream. Whisk cream for 5 minutes or so, until it coats the back of a spoon. Add 2 tbsp cognac and salt to taste.
6. Slice steaks into strips and plate. Pour cream over steaks.
7. Enjoy with a nice Bordeaux. 2005 is a very good year.