This recipe can be made from cracked black pepper, pink, or green. My personal favourite is Green Madagascar peppercorns that come in a bottle of brine.
2 Tblsp. unsalted butter
1/4 cup minced shallot (You can sub finely diced sweet onions in a pinch)
1/2 cup Cognac
2 cups heavy cream
1/2 – 1 Tsp. freshly cracked black pepper
2 Tblsp green madagascar peppercorns, pink (Add the firmer peppercorns earlier in your sauce)
1/2 cup sliced mushrooms (optional)
4 beef tenderloin steaks.
1 Tblsp olive oil
1. Take steak out to bring them to room temperature. In a medium size pot melt the butter. Add the minced shallots or diced onions and simmer on low with a lid for about 20 mins. Check these to make sure your heat isn’t too high and you come back to a load of burnt onions. You want to soften them. If you are using green peppercorns, add them and crack the black pepper in. Add the mushrooms after about five minutes if you are using them.
2. Once the onions are sweated, add your cognac. I prefer to deglaze the pan with the cognac after I cook the steaks, to get the juices on the bottom of the pan from the steaks in to the sauce. If you want to do this save half your cognac for later. Your choice. Turn up the heat for a few mins stirring. Turn the heat down to low.
3. Add the cream and let simmer and thicken. Keep an eye on it and stir occasionally. If you are using pink peppercorns that crack in your fingers, add them at this point.
4. Meanwhile, get a heavy frying pan and turn heat to med high. Add olive oil. Place steaks in and cook for 2 mins, and flip. Turn down the heat after you seared them to medium and cook for a about 3 1/2 more minutes a side. The thickness of the steaks and how you like them cooked will vary this part, as well as the thickness of your pan and how it holds the heat.
If you cut the steaks while you are cooking them, you will loose the juice.
5. If you want to deglaze the pan with the cognac. After you plate the steaks, add the cognac to the pan and with a wooden spoon stir it to get the dried juices loose from the bottom of the pan for a min or two and pour into your sauce. Stir the sauce well and serve on your steaks.