beef

4 servings

Ingredients

4 tenderloin steaks 1 ½ – 2 inches thick (8 oz each)

¼ cup peppercorns

1 tablespoon olive oil

1 tablespoon butter

¾ cup cognac divided

1 ¼ cup heavy cream

1 clove garlic minced

1 teaspoon dried thyme

½ teaspoon beef base

Salt

Pull the steaks out of the refrigerator at least 30 minutes before cooking. Sprinkle generously with salt on all sides.

Set the pepper grinder on the largest setting. Grind the pepper into very coarse pieces. If you find your pepper grinder settings are small, you can pour the peppercorns into a mortar and pestle and crush them into large coarse pieces.

Pour the cracked peppercorns on a plate. Press the steaks into the peppercorns on both sides. Shake the plate in between to make sure they coat evenly.

Set a large cast-iron skillet over medium heat. Once hot, place the olive oil and butter into the skillet. Once the butter melts, add the steaks to the skillet and sear for 4 to 5 minutes per side. (Four minutes for 1 ½-inch steaks, five minutes for 2-inch steaks.)

Move the steaks to a holding plate and cover with foil. Carefully pour ½ cup cognac into the hot skillet. Slightly tip the pan so the cognac catches the flame. Allow the alcohol to burn off, shaking the pan as needed until the flame dies.

Pour the heavy cream into the skillet, followed by the minced garlic, dried thyme, and beef base. Whisk well and allow the cream to come to a gentle simmer. Simmer for 4 to 5 minutes until the sauce slightly thickens. Taste, then add 1 to 4 more tablespoons of cognac, to taste. (I usually add 2 tablespoons.) Salt as needed.

Serve the steaks warm with a hearty spoonful of peppery cognac sauce over the top.