Print Peppercorn Sauce

1 ¾ cups beef broth

3 T. butter

4- 6 to 8 ounce filet mignon steaks

¼ cup shallots

1 cup whipping cream

3 T. Cognac or Brandy

2 T. drained green peppercorns in bine

Boil stock in small saucepan until reduced to ¾ 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.  Transfer steaks to plate.

Add chopped shallots to same skillet and sauté 2 minutes.   Remove from heat.  Add reduced beef stock, 1 cup whipping cream, 3 T. 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.

Bon Apetit/November 1998