Peppercorn Filet Steaks for Two

• 2 tenderloin steaks (1 1/2 to 2 inches thick, 8 ounces/227g each)
• 1/8 cup (30g) whole peppercorns
• 1/2 TBS light olive oil
• 1/2 TBS butter
• 3 fluid ounces (85ml) cognac, divided (Can use beef stock)
• 3/4 cup (180ml) heavy cream
• 1 fat clove garlic, peeled and minced
• 1/2 tsp dried thyme
• 1/2 tsp beef base/stock powder
• salt to taste

1. Allow your steaks to come to room temperature by taking them out of the refrigerator at least half an hour prior to cooking. Season generously with salt on both sides.
2. Grind your pepper using a pepper grinder on the largest setting or use a pestle and mortar to create coarse pieces of pepper. I used a pestle and mortar as it gave me more control as to the size of the pieces.
3. Place the peppercorns on a flat plate. Working with one steak at a time, press the steaks into the peppercorns, coating both sides evenly.
4. Heat a medium sized heavy bottomed or cast iron skillet over medium heat. Once hot, place the oil and butter into the skillet.
5. Once the butter begins to foam, add the steaks and sear for 4 to 5 minutes per side for medium rare. (8 minutes total for 1 1/2 inch steaks, 10 minutes in total for 2-inch steaks.)
6. Move the steaks to a holding dish and lightly tent with foil while you make the sauce.
7. Add 1/4 cup (60ml) of the cognac to the pan and tilt the pan slightly so that the cognac catches flame. (You will need a gas burner for this.) Otherwise carefully ignite with a long handled match. Allow the alcohol to burn off. Shake the pan as needed until the flame dies. If using beef stock add to the pan and boil until reduced by half.
8. Pour the heavy cream into the pan and add the garlic, dried thyme and beef base. Whisk well together and bring to a gentle simmer. Simmer for 3 to 4 minutes, until the sauce thickens. Taste and then add the remaining cognac/stock to taste. Salt as needed.
9. Serve the steaks warm with some of the cognac cream sauce spooned over top.

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