Filet Mignon with Green Peppercorn Cream Sauce

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.