Beef Fillets With Debra'S Sauce

• beef fillets (1 3/4-inch for medium rare)
• 1 Tbsp. kosher salt
• 1 large ground pepper
• 1 c. red wine
• 2 garlic cloves
• green peppercorns
• black peppercorns
• 1 or 2 Tbsp. cognac
• 1/3 or 1/2 pt. whipping cream
• garlic powder
• bacon (optional)
• 1 c. beef stock

1. Rub fillets with garlic powder and ground pepper.
2. Wrap with bacon (optional).
3. Put kosher salt in iron skillet on high heat. When very hot, sear steaks 1 1/2 minutes on each side.
4. Remove steaks, reduce heat to medium-high and deglaze skillet with wine. Add beef stock; use wooden spoon to get all goodies from bottom of skillet.
5. Crush garlic cloves, green peppercorns and black peppercorns in a cloth, with a hammer or use pepper mill if it's too hot in garage to get hammer.
6. Add mixture to sauce.
7. Add cognac; reduce heat until sauce is semi-thick.
8. Add whipping cream (1/3 or 1/2 pint or more, depending on your current weight). Return steaks to skillet for 1 more minute.
9. This is a straight shot.
10. Serve with something to sop in sauce.

beef, kosher salt, ground pepper, red wine, garlic, green peppercorns, black peppercorns, cognac, whipping cream, garlic, bacon, beef stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839985 (may not work)