1 3/4 Cups beef stock or canned beef broth
3 Tbsp butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 Cup Chopped Dried Shallots
1 Cup whipping cream
3 Tbsp Cognac or brandy
2 Tbsp drained whole green peppercorns in brine
Boil stock in small saucepan over high heat until reduced to 3/4 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 for medium-rare.
Transfer steaks to plate (do not clean skillet). Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat.
Add reduced beef stock, 1 cup whipping cream, 3 tablespoons 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.