Filet Mignon With Green Peppercorn Cream Sauce - cooking recipe

Ingredients

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

Preparation

Boil stock in small saucepan until reduced to 3/4 cup, about 7 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.