This is a quintessential French dish and every time I make it it transports me back to the streets of Paris. A dreamy pepper sauce blankets the rich steak in extra fatty goodness, with the bite of the pepper cutting through and adding balance. Green beans are tossed in a fragrant herb butter, and au grain potatoes are crispy and cheesy. It's pretty much the perfect meal.
- 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac, plus 1 teaspoon
- 1 cup heavy cream
If you don't feel comfortable flaming the Cognac, just simmer it for a minute to cook off the alcohol, then add the cream. Watch carefully, because you don't want to simmer it so much the sauce completely evaporates. It will go quickly, so don't leave the stove!