1 1/2 tablespoons black peppercorns
1 tablespoon unsalted butter
2 tablespoons vegetable oil
Coarse salt
2 tablespoons cognac
1/3 cup heavy whipping cream
About 30 minutes before cooking, remove filets from refrigerator and pat them dry. Coarsely crush peppercorns and spread them on a plate. Coat filets on both sides with crushed pepper. Set aside at room temperature.
Melt butter and oil in large heavy-bottomed
skillet with a long handle. When very hot, add filets. Cook until seared and
well-crusted on one side, about 4 minutes. Turn and cook the second side 4
minutes more for medium-rare or 5 minutes more for medium. Baste filets with
pan drippings and salt them after turning.
Remove skillet from heat. Transfer filets to
plate and pour off the fat. Do not wash or wipe out skillet. Return filets to
skillet. In a small saucepan, heat cognac over medium heat. When it boils,
pour cognac over filets. Carefully light cognac with a long kitchen match. It
will flame up momentarily. Gently shake skillet over the hot burner until
flames die out. Most, but not all of the alcohol will burn off. Transfer
steaks to a platter and keep warm.
Add whipping cream to skillet and bring to boil,
scraping bottom with a wooden spoon to deglaze meat juices. Gently whisk sauce
until it has thickened slightly, about a minute. Salt to taste. Pour sauce
over filets and serve at once. Makes 2 servings.
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