*This recipe is from the "Steak Lover's Cookbook" by William Rice. This dish is among the most famous French classics, yet is far less complicated than most. The flavors of black pepper, cognac and cream form a coating that gives the tender filet new allure.

Ingredients:
Two filet mignons (6 to 8 ounces each) cut 1-1/4-inches thick
1-1/2 tablespoon black peppercorns
1 tablespoon unsalted butter
2 tablespoons vegetable oil
Salt to taste
2 tablespoons cognac
1/4 cup crème fraiche or whipping cream

Directions:
About 30 minutes before cooking remove steaks from refrigerator and pat dry. Coarsely crush peppercorns in mortar with pestle or in pepper mill and spread on a plate. Coat filets on both sides with the pepper. Set them aside at room temperature.

Melt butter and oil in a large heavy-bottomed skillet with long handle. When very hot, add filets. Cook until seared and well-crusted on one side, about four minutes. Turn and cook second side, four minutes more for medium-rare or five minutes more for medium. Baste filets with pan drippings and salt them after turning.

Remove skillet from heat. Transfer filets to plate and pour off cooking fat. Do not wash or wipe out skillet. Return filets to skillet. In a small saucepan, heat cognac over medium heat. When it boils, pour cognac over filets (make sure tie your hair back and your sleeves are rolled up before you do this). Carefully light the cognac with long kitchen match. It will flare up for a moment. Gently shake skillet over hot burner until flames die. This burns off the alcohol and residual fat in the skillet burns as well. Transfer steaks to two plates or a platter to keep warm.

Add crème fraiche to skillet and bring it to a boil, scraping bottom with wooden spoon to deglaze meat juices. Gently whisk sauce until it has thickened slightly, about two minutes. Add salt.

Pour sauce over filets and serve at once. Recipe makes two servings.