Cognac Venison Backstrap

[FOsteology]

4 backstrap steaks, butterfly 1 1/2" thick
Kosher salt
2 Tbsp whole peppercorns
1 Tbsp butter
1 tsp olive oil
1/3 cup Cognac, plus 1 tsp
1 cup heavy cream

Using a measuring tape, cut the backstrap into precise 3" thick steaks, then butterfly cut so they are 1 1/2" thick when layed open.

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with Kosher salt.

Coursely crush the peppercorns with a motar and pestal, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surfaces. Set aside.

In a medium STAINLESS STEEL skillet over medium heat, melt the butter and olive oil. As soon as the butter and olive oil start to turn golden and smoke, gently place the steaks in the pan. Cook 4 minutes on each side for medium rare (recommended). Once done, remove the steaks to a plate, tent with foil to let rest and keep warm. Set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and ignite the alcohol with long match or firestick lighter. Gently shake pan until flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season to taste with salt. Add the steaks back to the pan, spoon the sauce over and serve.

Enjoy!