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1
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking.
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2
Sprinkle all sides with salt.
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3
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan.
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4
Spread the peppercorns evenly onto a plate.
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5
Press the fillets, on both sides, into the pepper until it coats the surface.
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6
Set aside.
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7
In a medium skillet over medium heat, melt the butter and olive oil.
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8
As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.
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9
For medium-rare, cook for 4 minutes on each side.
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10
Once done, remove the steaks to a plate, tent with foil and set aside.
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11
Pour off the excess fat but do not wipe or scrape the pan clean.
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12
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick.
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13
Gently shake pan until the flames die.
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14
Return the pan to medium heat and add the cream.
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15
Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes.
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16
Add the teaspoon of Cognac and season, to taste, with salt.
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17
Add the steaks back to the pan, spoon the sauce over, and serve.
