Ingredients
9 pcs filet mignon, or tenderloin, 1.5-inch thick each (6-8 oz)
2 tbsp kosher salt
5 tbsp whole black peppercorns, crushed
2 tbsp unsalted butter, divided
1 tsp olive oil
⅓ cup cognac, or brandy
1 cup heavy cream
1 tbsp dijon mustard
Preparation
Preheat the oven to 375 degrees F.
Leave steaks to rest at room temperature for 30 minutes to 1 hour. Pat dry with a paper towel and generously season both sides of each steak with kosher salt.
Coat each fillet with your crushed peppercorns.
Over high heat, add the olive oil and butter to your skillet. Once the pan starts to smoke, sear each side of your steak.
Transfer steaks on a baking tray and place them inside a preheated oven and cook to your preferred doneness. Take the steaks out of your oven and rest for 5 minutes.
Reduce the heat to medium. Leave about a tablespoon of leftover fat on the skillet and discard the rest.
Add the cognac and cook it down until it is reduced to half.
Whisk in the heavy cream, dijon mustard, and remaining butter. Keep stirring until the ingredients are completely mixed together and until the sauce thickens enough that a good amount sticks to the spoon. Salt to taste.
Pour sauce over the steaks and serve. Enjoy with your choice of sides.
