Extra-large Black Angus filet of beef smothered in a creamy, cognac peppercorn sauce
Author:TJ
Ingredients
Scale
1 extra large cut prime black angus filet per person
2 strips bacon
1 TBL vegetable oil
2 TBL unsalted butter – divided
2 TBL black peppercorns – coarsely crushed
1/3 cup shallots – thinly sliced
kosher salt
1/2 cup cognac
3/4 cup heavy cream
Cabernet Sauvignon – to drink of course!
Instructions
Place a skillet on low heat with a lid
Pat steaks dry and season both sides with kosher salt
Coarsely crush peppercorns, then press steaks onto pepper to coat bottom, top and sides evenly
Start with a cold pan and fry the bacon on medium high heat to render the fat
Remove bacon and reserve two teaspoons of the fat in the skillet (treat yourself to the bacon while cooking!)
Reduce heat to medium high, add the vegetable oil and swirl the skillet to mix with the bacon fat
Sear the filet(s) about 3 minutes per side and about 20 seconds on the ends for rare
Transfer steaks to the skillet and cover while making the sauce
Add shallots and 1 TBL butter to the skillet and cook over medium low heat, scraping brown bits off the pan, until shallots are browned, 2-3 minutes
Remove the pan from the heat and carefully pour the cognac in, because it could ignite, especially if your are cooking on a gas stove with an open flame. Bring to a boil, stirring until liquid is reduced, about 3 minutes
Add cream and return to a boil, stirring until reduced by about half, 3-4 minutes
Add the remaining 1 TBL butter and cook over medium heat until the butter is incorporated and sauce thickens, about another 3 minutes
Serving
Plate, spoon sauce over steaks and serve
Pour any remaining sauce into a gravy boat on the side. It’s good enough to sop up with some bread