Get Cooking: Filet au Poivre

Ingredients:

• 2 each, 4 ounce filet medallions
• 2 tbs. ½ cracked black peppercorns
• 1/3 cup cognac
• 1 cup heavy cream
• 1 tbs. butter
• 1 tbs. olive oil
• salt & pepper to taste

Directions:

1. Place the butter & olive oil in pan and heat until the mixture has turned a golden brown.
2. While the oils are heating, coat the filets with the cracked black peppercorns on both sides.
3. Place the filets in heated pan and cook evenly on both sides. Depending on the size of the steak, finish cooking in the oven as prolonged amounts of time in the pan will cause the peppercorns to become bitter.
4. Remove the filets and set aside to rest.
5. Drain the oil from the pan and add the cognac. Return to the heat. Once the cognac has finished burning, add the cream, reducing heat.
6. Simmer until desired thickness has been reached, season with salt and pepper.
7. To plate, spoon the sauce around and/or over the filets.