Beef Tenderloin with Peppercorn Cream Sauce

Remove steaks from the refrigerator 20–30 minutes before cooking.

Coarsely crack the peppercorns by placing them in a plastic bag and and pounding with a heavy object, such as a meat mallet.

Salt and pepper the steaks on both sides.

Heat a heavy skillet to medium-high heat. Add olive oil and half the butter. Then add the steaks. Sear the first side of the steaks well before flipping to sear the second side, about 4 minutes per side for medium rare. But use a meat thermometer to ensure your steaks are cooked to desired temperature.

Remove steaks to a plate, lightly tent with tin foil, and set aide.

To the same pan, add remaining butter and caramelize the shallots, 1–2 minutes. Add the peppercorns and cook for another minute. Add the cognac and beef consommé and cook for another minute.

Turn the flame down to medium-low and slowly stir in the cream. Cook for 3–4 minutes until thickened but still pourable.

Plate the steaks and pour the peppercorn cream sauce over the center and around the sides for a nice presentation, then serve.