FILLET STEAK

2 Tbsp Cognac
2 Tbsp Red Wine
1/4 Cup Beef Stock
1 Tbsp Shallots - Minced
2 Fillet Steaks 1.1/4" thick
2 Tbsp Butter

Press the cracked peppercorns into the steaks. Heat butter in a heavy skillet. Sear steaks over med-high heat, both sides, turning with tongs. Reduce heat to medium and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add shallots to pan and sauté a minute or so. Add cognac and wine, boil for 2 minutes, stirring. Add beef stock and boil for 2 more minutes, scraping up bits from the pan. Reduce By half and Pour sauce over steaks and serve.