From Chef Tim Garling of the Jackalope Grill in Bend
Yield: 4 servings
Oven: 350 degrees
4 well trimmed 6-8 oz. beef filets
2 T chopped shallots
3 T demi-glace
2 teaspoons drained green peppercorns
2 T brandy
1/2 cup heavy whipping cream
Fresh squeezed lemon juice
Salt and pepper
INSTRUCTIONS: Heat a sauté pan large enough to hold the filets with no crowding until it is very hot. Generously season the filets with salt and pepper, add a modest amount of canola oil to the pan and immediately add the filets. Cook over maximum heat until the steaks are well browned on both sides then put them to the oven in a separate pan.
Pour the oil out of the hot pan leaving about one tablespoon. Add the shallots, demi-glace and the green peppercorns. Put the sauté pan back on high heat and carefully add the brandy (it will flame up if you are cooking with gas). Turn the heat down to medium high and add the cream. Reduce to about ½ cup and then season to taste with salt, pepper, lemon juice and perhaps a dash of Worchtershire sauce.
For medium-rare steaks, cook until they have reached an internal temperature of 130 degrees on a meat thermometer. Put them on a warm platter top with the sauce, garnish with parsley and serve immediately.