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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