Courtesy of PureZing

Serves 4

INGREDIENTS:

2 cups organic or homemade beef stock
1 ¾ lbs. beef tenderloin, cut in 4 equal slices
Sea salt
2 Tablespoons cup olive oil
¼ cup cognac
2 Tablespoons chopped fresh tarragon or, 1 Tablespoon dried
1 cup heavy cream

DIRECTIONS:

Place stock in a small pan and over high heat, reduce by half.

Season beef pieces with salt.

In a large skillet, heat oil and add the steaks. Brown quickly on both sides: 1-2 minutes per side.
When browned, add cognac and with a long match, ignite the liquor. Let the flame die down, and then reduce the heat to medium.

Add the tarragon, reduced stock and the cream.

Cook the steaks 5-10 minutes more (till as done as you like), and remove to warm plate.

Cook sauce 5-7 minutes longer till slightly thickened. Pour sauce over each steak and serve with crusty bread to absorb sauce.