Ingredients
- 3 tbsp. kampot salted black -peppercorns
- 4 (6-oz.) beef filets, about 1 - 1/2" thick
- 2 tbsp. butter
- 1 tbsp. vegetable oil
- 1⁄3 cup cognac
- 1 cup beef stock
- 1⁄2 cup heavy cream
- Salt

Instructions
1. Add Kampot Salted Peppercorns to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.
2. Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to four warmed plates. Cover loosely with foil to keep warm while you prepare sauce.
3. Add cognac to hot pan, then carefully ignite with a long-handled match. (Keep lid handy so flame can be extinguished if necessary.) Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half, about 4 minutes. Add cream and cook, stirring occasionally, until thick, 3–5 minutes. Season with salt and pour over steaks.