Courtesy of Executive Chef Jorma Cox, Gusto

Serves 4
Butter or extra-virgin olive oil
Four medallions of high-quality beef,
trimmed well
2 shots of Cognac
2 roasted red peppers, cut into strips
1 cup beef or chicken broth
Black pepper and salt
Fresh basil leaves

Preparing this dish happens fast, so make sure you have all of your ingredients ready to go. Heat a pan to medium heat. Add a small amount of butter to the pan and add the beef medallions. Let the beef brown a little and flip over to lightly brown both sides. Add the cognac and flame it up. Be careful! Move quickly and place strips of roasted red pepper on the top of each beef medallion and add the broth to the pan. The beef should cook according to the thickness it is sliced, so pay attention and remove the beef when it is cooked to your liking. Reduce the sauce until it begins to thicken. Add a little pat of butter to each medallion or use extra virgin olive oil if you prefer. To serve, place each medallion on a plate and add sauce. Garnish with torn pieces of basil.