Steak au Poivre

Two 6- to 8-ounce filet mignons
1/2 heaping teaspoon kosher salt
2 teaspoons whole peppercorns
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup Cognac or other brandy
1/4 cup heavy cream
1 teaspoon Dijon mustard
 
Pat the steaks dry and, if they are thick, gently press them down so that they are about 1 ½ inches thick. Season the steaks all over with the salt.
 
Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.
 
In a large cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 3-4 minutes on each side, turning only once, for medium-rare (or about 4-5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
 
Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.
 
Serves 2.
 
From Once Upon a Chef blog