Filet Mignon With Green Peppercorn Cream Sauce

From bon appetit, november 1998.

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.

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.

beef stock, butter, filet mignon steaks, shallot, whipping cream, cognac, green peppercorns in brine