Peppered Fillet Of Beef With Cranberries

• 1/2 cup dried cranberries
• 1/4 cup Cognac
• 1 1/2 tablespoons whole black peppercorns
• 4 filets mignons, 6 ounces each
• Coarse sea salt
• 3 tablespoons unsalted butter, preferably European style
• 13 cup well-flavored beef stock

1. Place cranberries in a saucepan, cover with water, bring to a boil, and simmer 5 minutes.
2. Drain, refresh with cold water, drain and place in a bowl.
3. Add Cognac.
4. Coarsely crush peppercorns in a mortar.
5. (Wrap a towel over mortar at first so peppercorns do not fly about.)
6. Spread crushed peppercorns on a platter.
7. Salt fillets on both sides.
8. Place on peppercorns and press to slightly flatten steaks and embed with peppercorns.
9. Repeat on other side.
10. Heat half the butter in a skillet just big enough to hold fillets.
11. When butter begins to brown, add fillets and cook over medium heat, 2 to 3 minutes a side, until slightly underdone to your taste.
12. Transfer steaks to a platter.
13. Pour excess fat from skillet.
14. Add cranberries and Cognac to skillet and cook briefly over low heat.
15. Add stock and cook sauce until slightly reduced, about 2 minutes.
16. Check sauce for seasoning, adding salt if needed.
17. Swirl in remaining butter bit by bit until sauce is glossy.
18. Return steaks to pan, baste briefly with sauce, and serve.

cranberries, cognac, whole black peppercorns, filets mignons, salt, unsalted butter, beef stock

Taken from cooking.nytimes.com/recipes/8545 (may not work)