4 (6 oz.) beef filets
2 tsp. peppercorns, crushed
1 tbsp. oil
1 tbsp. butter
Salt to taste
6 tbsp. cognac
1 1/4 c. beef stock
1 1/2 tsp. tomato paste
1 tbsp. cornstarch
1/4 c. beef stock
2 tbsp. butter

Coat steaks with 1/4 teaspoon crushed pepper per side. Melt oil and butter together in saucepan over medium-high heat. When hot, add steaks; salt lightly. Cook to desired degree of doneness (about 4 minutes per side for medium-rare). Remove and keep warm. Pour off fat from pan. Add cognac; boil to almost evaporate. Add 1 1/4 cups beef stock and tomato paste; reduce slightly. Combine cornstarch and remaining beef stock; add to reduced mixture in pan. Bring to a boil to thicken. Whisk in butter; adjust seasoning to taste. Serve over steaks. Serves 4.

TIP: To crush peppercorns, put in cake pan and crush with heavy saucepan.