4piecesfilet mignon,1 to 1½ inches thick, at room temperature
1tablespooncanola oil
½tablespoonunsalted butter
¼cupCognac,or other brandy (plus a splash more if desired)
½cupheavy cream
Salt
Instructions
The peppercorns need to be coarsely cracked, a job that's done quickly and easily with a mortar and pestle. Lacking that, put the peppercorns in a kitchen towel so they don't go flying about, and give them a couple of bashes with the bottom of a heavy skillet or the heel or back of a knife. Sprinkle some peppercorns on both sides of each steak, and use the palm of your hand to press them into the meat.
Put a heavy-bottomed skillet over high heat - I use a cast-iron pan - and add the oil and butter. When the butter has melted, slip in the steaks and cook them for 2 to 3 minutes for rare steaks, or a minute or so longer if you like your beef more well-done. Flip them over and give them another 2 to 3 minutes in the pan, then transfer them to a warm plate and cover them loosely with a foil tent.
Pour off all of the fat in the pan, but leave any bits of steak that have stuck to the bottom; let the pan cool for a minute or so. Now you've got a decision to make: to flame the Cognac or to just let it boil down. If you decide to flame it, pour it into the pan, stand back, and set a match to the Cognac. When the flames have subsided, stir to scrape up whatever bits of meat are in the pan. If you just want to boil the Cognac, put the pan over medium heat, pour in the Cognac, and let cook until it's almost evaporated; scrape up whatever bits of steak have stuck to the pan.
When you've reduced the Cognac, lower the heat and add the cream. Swirl the pan and let the cream bubble gently for 2 to 3 minutes. Salt with care. Spoon the sauce over the steaks and serve immediately.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.