Season the steak with salt. Lay the cracked pepper on a sheet pan, and spread it out. Press the beef gently onto the cracked pepper (do this to both sides). Both sides should be fully coated.
Heat a sautée pan on a medium heat, and add clarified butter. Heat the butter till a simmer. Place the steak into the pan, and cook each side for 2 to 3 minutes. When cooked, let it rest.
Now there should just be butter, and the fat from the steak left in the pan. Add cognac to the pan (flame will ignite, be careful). When the flame dies down, scrape the pan with a spoon (deglaze).
Add cream, stock/ liquid, wine, and bring to a simmer (continue whisking). You will simmer from 3 to 5 mins, or when the sauce starts to thicken.
Reduce to low heat, and whisk in whole cubes of butter (add butter 2 cubes at a time). When butter has been whisked in, take the sauce and strain it.
Plate your steak, and serve the pan sauce you've made over the steak. Bon Apetit!
The pan sauce goes great over mashed potatoes. In the picture, I plated the steak with caramelized salsify, duchesse potatoes, and roasted Brussels sprouts. Bon Apetit!
- Beef tenderloin medallions 4 oz each- 4
- Salt- to taste
- Cracked black pepper- 6 tbsp/ as much needed
- Clarified butter- 2 oz
- Cognac- 2 oz
- Brown stock/ liquid- 4 oz
- Heavy cream- 4 oz
- Whole butter (in cubes)- 4 oz
- White wine- 2 oz