Mustard-Crusted Pepper Steak

• 4 6-ounce filet mignons
• 1 1/2 teaspoons black peppercorn
• 1 1/2 teaspoons yellow mustard seed
• 1 teaspoon kosher salt
• Canola oil, or other neutral cooking oil
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1/4 cup cognac
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/4 cup chopped chives
• Sliced heirloom tomatoes, for serving
• Blue cheese wedges, for serving

1. Remove the steak from the fridge and let rest for 30 minutes before cooking.
2. In a mortar and pestle, crush the peppercorn and mustard seed to a very coarse grind. Alternatively, you can place the spices in a plastic bag and crush them with a meat mallet or heavy skillet. Add the salt and mix to combine. Sprinkle half of the seasoning over the steaks and press each steak gently to adhere the seasoning to the steak. Flip and season the other side with the remaining seasoning.
3. Heat a large cast iron skillet to high heat. Add enough oil so that it just coats the bottom of the pan. Once the skillet is hot and the oil begins to ripple, add the steaks and sear for about 3 minutes per side for medium-rare. Once cooked, remove the steak to a plate to rest.
4. Keep the pan on the stove top and turn the heat down to low. Add the butter. Once melted, add the shallot and saute for a minute. Remove the pan from the heat and add in the cognac. Return the pan to the heat and bring to a bubble to deglaze the pan. Add in the heavy cream and dijon mustard and whisk to combine. Cook for 3 to 4 minutes or until the sauce thickens enough to coat the back of a spoon. Turn off the heat and stir in the chives. Taste and add more salt or pepper if necessary.
5. Slice the steak and plate. Top each steak with a big spoonful of sauce. Serve with sliced tomato and some blue cheese.

filet mignons, black peppercorn, kosher salt, canola oil, unsalted butter, shallot, cognac, heavy cream, mustard, chives, heirloom tomatoes, cheese wedges

Taken from food52.com/recipes/81553-mustard-crusted-pepper-steak (may not work)