ingredients

• 2 filet mignons 
• 2 teaspoons salt 
• 3 tablespoons peppercorns 
• 2 tablespoons butter, divided 
• 1 tablespoon olive oil 
• ¼ cup shallots 
• ⅓ cup cognac 
• 1 cup heavy cream
  

cooking

1. Pat each filet dry and season both sides with kosher salt.
2. Crack peppercorns (although a good quality pepper mix can be used instead) then press the black pepper into both sides of the filets. 
3. Heat a cast-iron skillet over high heat.  Add butter and oil, swirling to coat. Add the steaks into the hot skillet and saute steaks for 6 minutes for medium-rare, turning once.  Transfer steaks to a plate and keep warm  
4. Add butter to the hot skillet and heat shallots until soft. 
5. Add cognac to the hot skillet (removing the skillet from any open flames before pouring for safety), stirring and scraping up any brown bits. 
6. Add heavy cream and stirring occasionally, heat until the pan sauce is reduced by half. Serve the sauce with the peppered cooked steaks.