5 lb. fillet of beef tenderloin or Spencer
2 tbsp. oil
4 tbsp. heated Cognac
2 c. brown stock
1 1/2 c. heavy cream
3 tbsp. green or black peppercorns
Lemon juice
4 tbsp. butter

In a large skillet brown the fillet in oil over moderately high heat. Season with salt and pepper. Roast at 450 degrees for 20 to 25 minutes for rare meat. Let fillet rest 10 minutes. Pour off the fat from the skillet, add Cognac and ignite, shaking the pan until the flames go out and stirring in the brown bits clinging to the pan.

Add stock stirring in the brown bits clinging to the pan. Add stock and cream; reduce sauce over moderately high heat to 3 cups. Add pepper corns and lemon juice, salt and pepper to taste. Remove from heat and swirl in the butter.

Makes 10 servings.