Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons unsalted butter
  • 2 beef tenderloin (filet mignon) steaks (, about 8 ounces)
  • 2 teaspoons Kosher salt
  • 1 tablespoon whole black peppercorns (, crushed coarsely)
  • 1/4 cup Cognac
  • 1 cup heavy cream

Instruction

  • Preheat oven to 450 degrees.
  • Add butter to a small cast iron skillet (just bigger than your steaks) on high heat.
  • Season steaks all over with salt and pepper, pressing the pepper into the steaks to help it stick.
  • Reserve any pepper that doesn't stick.
  • Sear the steaks on each side for 3 minutes until browned, then place in oven for 4 minutes for rare, 5-6 minutes for medium, or more for well done.
  • Remove from the oven and remove steaks from the pan to a plate you cover with foil to let steaks rest.
  • Add the cognac to the pan, stir well and then with a long lighter (like those you'd use for a fireplace), ignite the cognac and let it cook for about 15 seconds until the flames extinguish themselves.
  • Stir well then add in the heavy cream and remaining peppercorns that you reserved (if you had any).
  • Bring to a boil and stir well until thickened enough to pour like a sauce instead of a soup, about 5-6 minutes.
  • Serve over rested steaks.