- 4-6 tenderloin medallions about 1 1/2 inches thick
- Salt to taste
- Fresh ground black pepper
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/3 cup cognac
- 1 cup heavy cream
Evenly salt the medallions and roll in black pepper.
Melt butter and olive oil over medium heat and sear the steaks about 4-5 minutes per side and remove to foil.
Drain off excess oil and butter then deglaze the pan with the cognac.
Ignite the cognac and swirl until the flame goes out.
Add the cream and heat over a medium flame until the sauce thickens.
Return the steaks to the pan and flip to coat.
Serve with additional sauce over the top.