Filet Mignon with Green Peppercorn Cream

Sauce from Bon Appétit (contributed by Nancy in Logan)
http://www.epicurious.com/recipes/food/views/Filet-Mignon-with-Green-Peppercorn-Cream-Sauce-15687

1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks aka Tenderloin (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

Preparation: Boil stock in small saucepan 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.