6 Filets Mignon (cut 1 – ¼-inches thick)
2 Tablespoons coarsely ground black pepper and kosher salt to taste
6 Tablespoons unsalted butter
¾ Cup chopped shallots
1 cup rich beef stock
½ Cup Cognac

Place the filets on a board and pat them dry with paper towels.
Sprinkle the filets with salt and then press the black pepper evenly on
both sides. Allow to rest at room temperature for 15 minutes.



Heat 4 tablespoons of the butter in a large sauté pan over medium heat.
Place the steaks in the pan and sauté the steaks for 4 minutes on one
side and then for 3 minutes on the other side, for medium rare. Remove
the steaks to a serving platter and cover tightly with aluminum foil.



Meanwhile, pour all but 1 tablespoon of fat from the sauté pan. Add the
shallots and cook over medium heat for 2 minutes. Add the beef broth
and cook over high heat for 4 to 6 minutes, until reduced by half,
scraping the brown bits from the bottom of the pan. Add the cognac for 2
more minutes. Off the heat, swirl in the remaining 2 tablespoons of
butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce
poured on top.