Filet Mignon with Peppercorn Mustard Sauce

Ingredients

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

Preparation

1. 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. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.