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Filet Mignon with Green Peppercorn Cream Sauce

    1 3/4 cups beef stock or canned beef broth
    3 tablespoons butter
    4 (6 to 8 ounce) filet mignon steaks (each about 1 inch thick)
    1/4 cup chopped shallots
    1 cup whipping cream
    3 tablespoons Cognac or brandy
    2 tablespoons drained green peppercorns in brine

Boil stock in small saucepan until reduced to 3/4 cup, about seven
minutes. Meanwhile, melt butter in large skillet over medium-high
heat. Season steaks with salt and pepper. Cook steaks to desired
doneness, about 4 minutes per side for medium-rare. Transfer steaks
to plate (do not clean skillet).

Add chopped shallots to same skillet and saute 2 minutes. Remove
from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons
Cognac and green peppercorns. Boil until mixture thickens to sauce
consistency, about 6 minutes. Season sauce to taste with pepper.
Spoon sauce over steaks and serve.