Add French flair to your filets and prepare a bistro favorite: steak au pauvre. To make this continental classic, coat your filets in the cracked peppercorns and season with salt. Heat the butter and oil in a skillet on medium-to-high-heat. Brown the filets on each side until they’re cooked medium rare. Next, prepare the sauce by adding cognac to a hot pan. Ignite it with a long match. The alcohol should cook off after about a minute. Then, add beef stock and cook until it’s reduced to the halfway point. Add cream and stir over low heat until it thickens. Pour atop your steaks.
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