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Omaha Steaks Seared Tenderloin with Peppercorn Cognac Sauce

Mila Furman

INGREDIENTS

1

Beef tenderloin, center-cut

1

Shallot

2 tsp

Black pepper, freshly cracked

1

Course black pepper

1

Kosher salt

1 tbsp

Coconut oil

4 tbsp

Butter, unsalted

2 cups

Heavy cream

1/2 cup

Cognac

View Detailed Directions