Pepper Steak (Steak au Poivre)

Tie the beef tenderloin portions with kitchen twine to keep them in shape.

Crush the peppercorns in a mortar.

Slice the shallots.

Get your skillet hot with olive oil. Season the meat with pepper and salt.

Sear the meat on all sides, turning constantly (about 30 seconds per side for rare).

Add a couple of tablespoons of butter, shallots, unpeeled garlic cloves, and fresh thyme sprigs to the pan. Cook for about 30 seconds, basting the meat with the pan juices.

Pour cognac over the meat and carefully ignite for flambé. Once the flame dies down, transfer the meat to a rack.

Add some dark stock or red wine to the sauce and reduce it.