- 3
Ingredients
- 3 SERVINGS
- Sea salt
- 2 teaspoons freshly black pepper, ground, coarsely
- 1 tablespoon butter
- 9 ounces tenderloin steak, 3/4 inch thick
- 2 tablespoons cognac
- 1/4 cup consome or beef broth
- 1/4 cup whipping cream
- 1 tablespoon brined green or pink peppercorns, lightly crushed
Preparation
Step 1
* Dip both sides of steak in coarsely ground black pepper then sprinkle with Malden salt and let sit at room temperature for 1/2 hour or so.
* Heat a dry saute pan over high heat.
* When pan becomes very hot, add butter, let melt, then add steak.
* Turn steak only once and cook to desired degree of wellness (approximately 3 minutes per side for medium-rare is perfect)
* Add Cognac to pan, let sit for five seconds and then light a match to it. Flame should burn out after approximately 10 seconds.
* Remove steak from pan (leaving drippings in the pan), reserve on a warm plate and cover with aluminum foil.
* Add beef broth to pan and cook, stirring frequently, until thickened and reduced.
* Whisk in cream and cook, stirring, until sauce is thickened. Stir green or pink peppercorns into sauce and serve over steak.