4 (6 oz) tenderloin steaks, 1 inch thick
salt
2 Tbl fresh ground black pepper
1 T butter
1 tsp olive oil
1/3 cup cognac or brandy
1 C heavy cream
Remove the steaks from the refrigerator 30 minutes before cooking to allow to come to room temperature. Sprinkle with salt on both sides. Spread the pepper evenly on a plate and press the fillets on both sides into the pepper to coat. In a medium skillet over medium heat, melt the butter and olive oil. When they turn golden and begin to smoke, gently place the steaks in the pan. For medium rare, cook for 6-8 minutes on each side; 8-10 minutes for medium. Remove the steaks to a plate, tent with foil and let rest. Pour off the excess fat from the pan, but don't wipe it out or scrape it. Off the heat, add the cognac or brandy and carefully ignite the alcohol with a long match or a long handled lighter. (You can do this part outside if you're worried!) When the flames die, return the pan to medium heat and add the cream. Bring it to a boil and whisk until the sauce is thick enough to coat the back of a spoon, about 5 or 6 minutes. Season to taste with salt. Spoon some sauce onto the serving plates, top with steaks, and spoon more sauce over the top to serve.
salt
2 Tbl fresh ground black pepper
1 T butter
1 tsp olive oil
1/3 cup cognac or brandy
1 C heavy cream
Remove the steaks from the refrigerator 30 minutes before cooking to allow to come to room temperature. Sprinkle with salt on both sides. Spread the pepper evenly on a plate and press the fillets on both sides into the pepper to coat. In a medium skillet over medium heat, melt the butter and olive oil. When they turn golden and begin to smoke, gently place the steaks in the pan. For medium rare, cook for 6-8 minutes on each side; 8-10 minutes for medium. Remove the steaks to a plate, tent with foil and let rest. Pour off the excess fat from the pan, but don't wipe it out or scrape it. Off the heat, add the cognac or brandy and carefully ignite the alcohol with a long match or a long handled lighter. (You can do this part outside if you're worried!) When the flames die, return the pan to medium heat and add the cream. Bring it to a boil and whisk until the sauce is thick enough to coat the back of a spoon, about 5 or 6 minutes. Season to taste with salt. Spoon some sauce onto the serving plates, top with steaks, and spoon more sauce over the top to serve.
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