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Ingredients

2 8 ounces American Wagyu Filet Mignon Steaks
3 tablespoons black peppercorns coarsely crushed
2 teaspoons kosher salt
2 tablespoons neutral oil - avocado
1/3 cup cognac or brandy
1 cup heavy cream
1 tablespoon unsalted butter cold
1 medium shallot minced

Instructions

Heat a large stainless steel or cast iron pan to medium heat.

Pat the steaks dry with paper towels and season with kosher salt.

Add the avocado oil to the hot pan and once shimmering add the steaks.

Cook the steaks, undisturbed, for 2 minutes per side. If the steaks have a large amount of fat on their sides, stand them up with tongs and sear until browned.

Place the steaks in 350F oven and cook until desired doneness (I prefer pulling them at 125 and letting them rest till 130-135).

Pour off the excess fat from the pan and add the shallot and a pinch of salt.

Cook for 2-3 minutes or until soft. Remove the pan from the heat and add the cognac.

Place the pan back on the heat and turn the heat to medium-high.

Cook (or light on fire) until the cognac is almost evaporated (~2 minutes).

Add the cream to the pan and bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
Add the black peppercorns and season the sauce with salt to taste.

Plate the steaks and pour the sauce on top of each steak.


Enjoy!