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1
To crack peppercorns, wrap them in a clean dish cloth and crush them by firmly pressing on peppercorns with the bottom of a heavy skillet or by tapping gently tapping with a mallet.
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2
Peppercorns should be cracked to release their flavor, not ground.
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3
Avoid food mill processing.
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4
This really makes a difference!
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5
Press cracked peppercorns generously on both sides of the beef filets, covering evenly.
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6
Season liberally on both sides of the filets with kosher salt.
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7
Heat butter and oil in a large heavy skillet (cast-iron or Le Creuset type) over medium-high heat.
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8
Add filets and cook until well browned, approximately 4 minutes on each side for medium rare preparation.
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9
Transfer steads to four warmed plates and cover loosely with foil to retain heat while preparing the sauce.
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10
Add Cognac to the hot skillet, then carefully ignite.
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11
Make sure to keep a tight-fitting lid handy so the flames can be readily extinguished if needed.
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12
Allow alcohol to burn off for about 1 minute, then add the stock.
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13
Cook until the sauce is reduce by half, approximately 5 minutes.
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14
Add cream and continue to cook, stirring occasionally until thick, about another 4-6 minutes.
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15
Season with salt and pour the sauce over the steaks.
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16
Serve immediately.
