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Total: 53 min
Prep: 8 min
Inactive: 30 min
Cook: 15 min
Yield: 4 servings


  • 4 XIT tenderloin steaks,
    6 to 8 ounces each 
  • Kosher salt 
  • 3 tablespoons whole peppercorns, crushed 
  • 2 tablespoons garlic, finely chopped
  • 1 tablespoon unsalted butter 
  • 1 teaspoon olive oil 
  • 1/3 cup Cognac, plus 1 teaspoon
  • 1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.  Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread 1 tablespoon of peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.  

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol (may use a long match or firestick). Gently shake pan until the flames die. Return the pan to medium heat and add the cream, 2 tablespoons of crushed peppercorns and the 2 tablespoons of finely chopped garlic.

Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. 

Plate steaks as desired, spoon the sauce over, and serve.  

*Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.