4beef tenderloin filets or steak of choiceabout 5 ounces and 1 inch thick
2tablespoonscoarsely ground pepper
4tablespoonsbuttercut into 4 pieces
now for the exact science part
a few dashes Tabasco sauceto taste
a few dashes Worcestershire sauceto taste
a squeeze of fresh lemon juiceto taste
a nice pour of cognacor a few dashes if you prefer, about 2 tablespoons
Fresh chopped parsley
Fresh chopped chives
Sprinkle the pepper evenly over both sides of each steak, pressing it in well with the heel of your hand. Let stand 30 minutes.
Heat oven to 450º F.
Place a heavy ovenproof skillet, preferably your cast-iron one (you do have a cast iron fry pan right? If not, get one and season it well, you will LOVE it) over high heat. When the pan is hot, put a layer of salt on the bottom, once the salt just starts to brown, add the steaks. Cook until browned, about 3 minutes; then turn and place a pat of butter on the top of each steak, place in the oven, and cook for 3 to 5 minutes more. Remove the steaks from the pan to warmed plates, then add a dash of tabasco, Worcestershire, lemon juice, and the cognac into the pan, stand back, and carefully pull the pan down to ignite the cognac, once the flame subsides swirl the drippings around and pour over the steak. Sprinkle with the parsley and chives and serve