Fillet of Beef with Peppercorns

Ingredients

• 0.5 cup no-salt-added beef broth undiluted canned
• 8 ounce beef tenderloin steak thick ()
• 2 tablespoons cognac 
• 2 teaspoons peppercorns green divided drained
• 1 tablespoon water 

Equipment

• frying pan
• sauce pan
• oven
• aluminum foil
• rolling pin
• meat tenderizer

Directions

1. Crush 1 1/2 teaspoons peppercorns, using a meat mallet or rolling pin. Coat a small heavy saucepan with cooking spray; place over medium heat until hot.
2. Add crushed peppercorns, and cook 1 minute.
3. Add Cognac; heat just until warm. Ignite with a long match; let flames die down.
4. Add beef broth; cook over high heat 5 minutes or until reduced by half. Set aside.
5. Wrap handle of a small nonstick skillet with aluminum foil. Coat skillet with cooking spray; place over medium-high heat until hot.
6. Add steak, and cook 2 minutes on each side. Immediately place skillet in oven.
7. Bake at 400 for 5 minutes. Turn steak, and cook an additional 5 minutes or to desired degree of doneness.
8. Remove skillet from oven.
9. Place steak on a serving plate, and keep warm, reserving drippings in skillet.
10. Add reduced broth mixture, water, and remaining 1/2 teaspoon peppercorns to drippings in skillet.
11. Place over medium-high heat; bring to a boil, stirring constantly. Slice meat into 1/4-inch-thick slices. Spoon broth mixture over meat, and serve immediately.