• 4 4-ounce tenderloin steaks
  • 1/2 cup beef stock
  • 2 shallots, finely diced
  • 2 tablespoons green peppercorns
  • 2 ounces sweet Madeira wine
  • 2 ounces Cognac (optional)
  • 1/2 cup cold butter cubes
  • salt to taste



Brown steaks over high heat on both sides and then finish in 350ºF oven to desired doneness. Keep warm. Pour out and discard excess oil and fat from pan. Add finely chopped shallots; stirring or tossing for approximately 1 minute or until shallots begin to clarify. Deglaze pan with 2 ounces of Sweet Madeira wine (red wine may be substituted). Simmer and reduce until a couple of tablespoons remain. Add 1/2 cup beef stock; reducing until mixture thickens slightly. Add green peppercorns; crushing them with a fork. Add your favorite Cognac, if so desired. Whisk in butter cubes, so not to give the sauce an oily texture. Reduce and thicken to desired consistency. Serve sauce over steaks with your favorite starch and vegetable.