4 slices beef fillet, each adout 11/2 Ib (250 g) and cut adout 11/2 inches (4cm) thick salt
1/4 cup (2 oz /60 g) unsalted butter
1 tablespoon olived oil
1/2 cup (4fl oz/ml) cognac or armagnac
1 /2 cup (4fl oz/125 ml) beef stock
2 tablespoons dijon mustard, optional
1 cup (8 fl oz/250ml) heavy (doudle) cream
Instructions
Spread the peppercorns on a plate or cutting board. press the fillets into the cracked peppercorns, turning to coat both sides.push the pepppercorn into the meat with the heel of your hand.let stand at room temperature for 30 minutes.
spinkle the fillets with salt.combine the butter and oil in a heavy saute pan or frying pan over higt heat.when the pan is hot ,add the fillets.sear, turning once , for3 minutes per side for rare ,or until done to your liking.
tranfer to a warmed platter; keep warm. pour off the excess fat from the pan.pour in the cognac or armagnac over high heat.
deglaze the pan by stirring to dislodge any browned bits.add the stock, mustard ,if using,and the cream and reduce by half over hight heat.pour over the fillets.
Originally Submitted
5/5/2008
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