Pepper Steak With Onion Gratin

• 4 tbsp butter
• 2 tbsp all-purpose flour
• 3/4 cup vegetable stock
• 3/4 cup milk
• 1/3 lb Comte cheese, grated
• 1 1/4 lb onions, peeled, 1 cut into thin wedges, the rest finely diced
• 4 None filet mignon (about 6.25 oz each)
• 2 tbsp black peppercorns, coarsely ground then sifted through a fine sieve
• 2 tbsp oil
• 4 tbsp cognac
• None None fresh thyme, for garnish

1. Preheat the oven to 400u0b0F. Melt 2 tbsp of butter in a saucepan. Add the flour and cook briefly. Whisk in the stock and the milk, bring to a boil, and keep it at a rolling boil for 5 mins. Season to taste then melt the cheese into the sauce. Divide the onion wedges evenly between 4 small ramekins then distribute the sauce over top. Bake for 1 hour.
2. Meanwhile, coat the steaks in the crushed black peppercorns. Heat the oil in a large pan and sear the steaks for about 7 mins, turning as necessary. Remove the steaks from the pan, wrap in aluminum foil and set aside to rest. Add the diced onions to the pan and saute until translucent. Add the cognac and 2 tbsp of cold butter. Serve the steaks and gratin garnished with the sauce and thyme.

butter, flour, vegetable stock, milk, comtue cheese, onions, filet, black, oil, cognac, fresh thyme

Taken from recipes-plus.com/api/v2.0/recipes/18167 (may not work)