1 tablespoon drained brine-packed green peppercorns, crushed
2 teaspoons ground coriander
1 1/2 teaspoons Hungarian sweet paprika
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
4 (4-ounce) beef tenderloin steaks (3/4 inch thick)
2 teaspoons olive oil
1/4 cup cognac
1/4 cup water
How to Make It
Combine first 6 ingredients in a small bowl; stir well. Rub steaks with spice mixture; let stand 5 minutes.
Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add steaks; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from skillet; set aside. Add cognac and water to skillet, scraping skillet to loosen browned bits. Cook over medium-high heat 15 seconds or until reduced to 1/4 cup, stirring constantly. Spoon cognac mixture over steaks.