1 3/4 cup beef broth
3 Tbs. butter
4 6-8 oz. filet mignon steaks (1" thick)
1/4 cup chopped shallots (you can use regular white onions)
1 cup whipping cream
3 Tbs. cognac or brandy (you can use red wine)
2 Tbs. drained green peppercorns in brine
Boil stock in small saucepan till reduced to 3/4 cup, about 7 minutes.
Meanwhile, melt butter in large skillet over medium high heat. Season steaks with salt & 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/onions to skillet and sauté 3 minutes. Remove from heat.
Add reduced beef stock, 1 cup whipping cream, 3 Tbs. cognac and green peppercorns. Boil till mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper.
Spoon sauce over steaks and serve.