Filet Mignon with Peppercorn Mustard Sauce

Ingredients

• ¼ teaspoon coarsely ground or cracked black pepper
• ¼ teaspoon salt
• ½ cup cognac
• ½ cup fat-free beef broth
• ¼ cup green peppercorn or Dijon mustard
• 1 teaspoon vegetable oil
• 4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick)
• + 1 more ingredients
• • ¹/₃ cup minced shallots

Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds....

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