2 fillets, cut 1 1/2 inches thick
Fresh ground pepper
1/2 c. cognac
1 tsp. salt
4 tbsp. unsalted butter
1 tbsp. vegetable oil
2 green onions, minced
1/2 c. heavy cream
1/2 tsp. lemon juice

Marinate steaks in pepper and 1/4 cup cognac for 30 minutes. Remove and pat dry. Season with salt.

In large heavy skillet, melt 2 tablespoons butter in the oil. Sear the steaks, turning once, until well browned. Lower fire, and cook 6 minutes for rare or 8 minutes for medium rare. Remove steaks and cover with foil to keep warm. Pour off fat in skillet; melt 2 tablespoons butter and add green onions. Saute until soft.

Pour in reserved marinade and the remaining 1/4 cup cognac. Bring to boil, scraping up brown bits in skillet. Reduce to half. Add cream and reduce to half again. Season with lemon juice, salt and pepper. Pour over steaks.