Rub 1 lb beef loin tenderloin, trimmed
with 1/2 Tbsp olive oil .
Season generously with salt & pepper .
Over high heat, in an oven proof skillet, heat 2 Tbsp olive oil.
Sear beef in oil, about 2 min per side.
Put in 400 oven & roast until med-rare, 6-8 minutes.
Transfer to bowl & cover with foil to rest.
Reheat skillet over high heat for 30 sec.
Remove from flame.
Add 1/4 c Cognac.
Take outside, STAND BACK (may be a HUGE FLAME!) & ignite.
When flames die down, loosen particles from pan.
Add:
1 1/2 c beef stock
Reduce heat & simmer until reduced to 1/2 c - 3/4 c, about 12-15 minutes.
Stir in:
2 Tbsp heavy cream
1/4 c green peppercorns in brine, drained
Set aside.
Using a sharp knife, slice tenderloin as thin as possible (24 slices).
Put 1 slice on each crostini, top with sauce.
Crostini:
Remove crusts from 12 slices of white bread.
Cut each slice of bread in half.
Lightly brush each side with melted butter.
Put on baking sheet.
Bake @ 425, 3-4 minutes per side.
