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Categories:
beef kosher salt ground pepper red wine garlic green peppercorns black peppercorns cognac whipping cream garlic bacon beef stock
Viewed: 49 - Published at: 9 years agoIngredients
- beef fillets (1 3/4-inch for medium rare)
- 1 Tbsp. kosher salt
- 1 large ground pepper
- 1 c. red wine
- 2 garlic cloves
- green peppercorns
- black peppercorns
- 1 or 2 Tbsp. cognac
- 1/3 or 1/2 pt. whipping cream
- garlic powder
- bacon (optional)
- 1 c. beef stock
Method
- Rub fillets with garlic powder and ground pepper.
- Wrap with bacon (optional).
- Put kosher salt in iron skillet on high heat. When very hot, sear steaks 1 1/2 minutes on each side.
- Remove steaks, reduce heat to medium-high and deglaze skillet with wine. Add beef stock; use wooden spoon to get all goodies from bottom of skillet.
- Crush garlic cloves, green peppercorns and black peppercorns in a cloth, with a hammer or use pepper mill if it's too hot in garage to get hammer.
- Add mixture to sauce.
- Add cognac; reduce heat until sauce is semi-thick.
- Add whipping cream (1/3 or 1/2 pint or more, depending on your current weight). Return steaks to skillet for 1 more minute.
- This is a straight shot.
- Serve with something to sop in sauce.
