Recipe inspiration @andy_cooks

Ingredients
1 filet mignon
1 shallot finely diced
1/2 Tbsp pink peppercorns, crushed
1/2 Tbsp black peppercorns, crushed
3 Tbsp butter
1/2 cup cognac
1 cup homemade beef stock
1 Tbsp green pepper corns
1/2 cup heavy cream
French fries optional

Preheat oven to 350f
Season your steak on both sides with salt and pepper. Optionally, add a spoonful of egg white onto one side to help the peppercorns stick. Lay your steak into your crushed pink and black peppercorns, eggwhite side down and then set aside.
Heat a pan over medium high heat and once hot, add oil. Lay your steak into the pan peppercorn side up. Sear for about 2 minutes. Then flip, add your butter, and baste your steak for one minute. Remove, place on a sheet pan and put into the oven until it reaches medium rare, about 7-10 minutes.
To the same pan that you cooked your steak in, add you shallots and saute until softened. Then, carefully add your cognac and optionally flambe. Next, add your beef stock and green peppercorns. Reduce by half, then add your heavy cream. Taste for seasoning and then your sauce is done.
Slice your rested steak and serve with peppercorn sauce and French fries. Enjoy!

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