By Executive Chef John Tesar
2 8 oz. Filets, each 1 1/2 inches thick
2 cups beef stock
1 teaspoon butter
¼ cup cognac
¼ teaspoon black peppercorns, cracked
¼ cup heavy cream
Kosher salt and coarse black pepper
STEP 1—BEEF SAUCE
Bring the steaks to room temperature. Place the stock in a small saucepan and bring it to boil over high heat. Cook for about 15 minutes, or until reduced to 1/2 cup. Set aside.
STEP 2—COOKING THE STEAKS
Heat a 16-inch cast-iron skillet over high heat. Pat the steaks dry with a paper towel and season on both sides with salt and coarsely ground pepper. Add the butter to the skillet and swirl the pan to coat the bottom. When the oil starts to smoke, add the steaks and decrease the heat slightly. Cook, turning once, for about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes.
STEP 3—FINISHING THE DISH
Meanwhile, wipe any excess oil out of the skillet and return to high heat. Add the cognac, being careful it does not come in contact with an open flame. Cook for 30 seconds, scraping the sides and bottom of the skillet with a wooden spoon. Add the stock and cracked pepper. Bring to a boil and cook for about 5 minutes, or until reduced by half. Stir in the cream and cook for 2 to 3 minutes, until reduced by half. Season to taste with salt and pepper.
Cut the steak into thin slices across the grain, arrange on a warmed serving platter, and spoon the sauce over the top. Serve.