Filet Mignon With Peppercorn-Cognac-Cream Sauce

• 16 ounces beef tenderloin steaks
• 1/3 cup shallot, minced
• 1/4 cup cognac
• 1/4 cup beef stock
• 1/2 cup cream
• 1/4 cup coarse grain mustard
• 1 teaspoon black pepper, coarsely ground
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1 tablespoon butter

1. Spread each side of the steaks with a thin layer of the mustard -- using about half of the mustard in the recipe. Sprinkle with salt and pepper to coat well.
2. Heat oil and butter in a 9-inch skillet over medium-high heat. Add steaks. Cook about 5- minutes on each side or until at your desired doneness.
3. Remove steaks from the pan and allow to rest.
4. Reduce heat to medium and add shallots to the pan. Saute for about 1 minute. Add cognac and cook for about 30 seconds. Add broth, cream, and remaining mustard. Reduce heat and whisk continuously. Cook for about 3 minutes, or until sauce begins to thicken. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned.
5. Serve steaks with the sauce.

tenderloin, shallot, cognac, beef stock, cream, coarse grain mustard, black pepper, salt, olive oil, butter

Taken from www.food.com/recipe/filet-mignon-with-peppercorn-cognac-cream-sauce-392567 (may not work)