• 4 tenderloin steaks, 6 to 8 ounces each, 1” - 1 ½” thick
• Kosher salt
• 2 tablespoons crushed or coarsely ground peppercorns
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 shallot, chopped
• 4 crimini mushrooms, sliced
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream
• 1 tablespoon tarragon, minced

Directions

Sprinkle all sides of the steak with salt. Spread the crushed or coarsely ground peppercorns evenly onto a cutting board. Press both sides of each fillet into the pepper. The surface should be evenly coated with pepper.  

Heat a steel skillet/sauté pan (non-stick skillets are not good for this dish) to medium heat and add the butter and olive oil. When the butter and oil are hot, place the steaks in the pan (for medium rare, sauté the steaks for 4 minutes on one side and 3 minutes on the other). When desired doneness is achieved, place the steaks to a plate and tent with foil.

Pour off all but a tablespoon of the butter and oil from the sauté pan. Add the shallot and mushrooms and cook over medium heat for 2 minutes.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a match or fireplace lighter. Return the pan to the burner and shake pan until the flames die. Add the cream and bring to a boil and stir about 5 minutes until the sauce thickens and coats the back of a spoon. Add the tarragon and adjust seasoning. Turn off the heat and place the steaks back in the pan, spoon the sauce over each and serve immediately.