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A rich cognac sauce dresses these pepper-encrusted filets. For a special occasion, spend a few extra dollars to get a great cut of meat -- you won't be sorry!

Big City Steak

4 tablespoons black peppercorns
4 (4 to 6-ounce) lean beef filets
1/4 teaspoon salt
2 tablespoons butter
1/4 cup cognac
1 cup beef stock
1/2 cup whipping cream

1. Place peppercorns in a resealable plastic bag and gently crush with a mallet or the back of a frying pan; transfer to a plate. Season steaks with salt to taste and then coat both sides with crushed peppercorns.
2. In a large skillet, melt butter over medium-high heat. Add steaks and cook until browned about 5 minutes per side or until cooked to your liking. Transfer steaks to a serving plate and cover to keep warm.
3. Pour cognac into skillet and boil 1 minute while stirring to remove any browned bits stuck to skillet. Add stock and cook to reduce by half, about 5 minutes. Pour in cream and cook another 5 minutes, stirring occasionally. Pour over steaks to serve.

Makes 4 servings.

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