An impressive and elegant French dish of cracked black pepper encrusted beef tenderloin steaks served with a Cognac cream sauce.

Steak Au Poivre

4 (6 to 8-ounce) tenderloin steaks
Kosher salt
2 tablespoons whole peppercorns, coarsely crushed
1 tablespoon butter
1/3 cup Cognac, plus 1 teaspoon - divided use
1 cup heavy cream

1. Allow steaks to sit at room temperature for 30 minutes prior to preparation.
2. Salt both sides of steaks.
3. Press the crushed peppercorns evenly on both sides if steaks. Set aside.
4. Melt butter in a heavy skillet over medium heat until it begins to brown, carefully place steaks in pan. Cook to desired doneness, about 4 minutes on each side for medium-rare. Pour off the excess, leaving the browned bits in pan.
5. Without the heat source on, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die.
6. Return the pan to medium heat and stir in the cream. Bring to a boil and cook, stirring constantly, until the sauce has thickened enough to coat the back of the spoon, about 5 to 6 minutes. Stir in the teaspoon of Cognac. Season to taste with salt.
7. Return the steaks back to the pan, spoon the sauce over and serve.

Makes 4 servings.