Ingredients

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2
inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Instructions

Remove the steaks from the refrigerator
for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with
salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron
skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press
the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter
and oil begin to turn golden and smoke, gently place the steaks in the pan. For
medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate,
tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan
clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a
long match or firestick. Gently shake pan until the flames die. Return the pan to medium
heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the
back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to
taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.