Steak Au Poivre

• 4 tenderloin steaks, 6-8oz each and no more than 1.5" thick
• Kosher salt
• 2 Tbsp whole peppercorns
• 1 Tbsp unsalted butter
• 1 tsp olive oil
• 1/3 cup Cognac, plus 1 tsp
• 1 cup heavy cream

1. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt. Coarsely crush the peppercorns and spread evenly on a plate. Press the fillets, on both sides, into th pepper until it coats the surface. Set aside.
2. In a medium skillet, over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium rare, cook 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off excess fat from the pan, but do not scrap or wipe clean.
3. Off of the heat, add 1/3 cup cognac to the pan and carefully ignite the alcohol with a long match. Gently shake the pan until flames die. Return pan to medium heat and add the cream. Bring mixture to a boil and whisk until sauce coats the bottom of a spoon, approx 5-6 minutes. Add a teaspon of the cognac and season with salt to taste. Add steaks back to the pan, spoon sauce over and serve.

tenderloin, kosher salt, peppercorns, butter, olive oil, cognac, heavy cream

Taken from www.epicurious.com/recipes/member/views/steak-au-poivre-50005212 (may not work)