4 tsp. peppercorns
6 beef fillets
2 tbsp. peanut oil
1 tbsp. butter
Salt
Sauce (below)

Servings: 6. Preparation time: 15 minutes. Cooking time: 16 minutes.

Crush peppercorns on both sides of meat, cover with wax paper and refrigerate 1-3 hours. Put oil and butter in heavy skillet until foam begins to subside. Saute steaks on one side 3-4 minutes, then other side for 3-4 minutes (medium rare). Put on heated plate and salt.

SAUCE:

2 tbsp. butter
4 tbsp. green onions, chopped
1 c. beef broth (bouillon)
1/3 c. cognac
3-4 tbsp. soft butter

Pour fat from skillet, add 2 tablespoons butter and green onions and saute for 1 minute. Add beef broth and boil down over high heat. Stir and scrape. Add cognac and boil for 1-2 minutes (evaporate alcohol). Remove from heat, add soft butter a little at a time. Pour over steaks and serve.