Filet Mignon With Green Peppercorn Cream Sauce

• 1 3/4 cups beef stock or 1 3/4 cups canned beef broth
• 3 tablespoons butter
• 4 filet mignon steaks (each about 6- to 8-ounces and 1-inch thick)
• 1/4 cup chopped shallot
• 1 cup whipping cream
• 3 tablespoons cognac or 3 tablespoons brandy
• 2 tablespoons drained green peppercorns in brine

1. Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
2. Meanwhile, melt butter in large skillet over medium-high heat.
3. Season steaks with salt and pepper.
4. Cook steaks to desired doneness, about 4 minutes per side for medium-rare.
5. Transfer steaks to plate (do not clean skillet).
6. Add chopped shallots to same skillet and saute 2 minutes.
7. Remove from heat.
8. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns.
9. Boil until mixture thickens to sauce consistency, about 6 minutes.
10. Season sauce to taste with pepper.
11. Spoon sauce over steaks and serve.

beef stock, butter, filet, shallot, whipping cream, cognac

Taken from www.food.com/recipe/filet-mignon-with-green-peppercorn-cream-sauce-468699 (may not work)