Ingredients:
4 Beverly Hills Butcher Club A5 Filet Mignon Steaks
2 peppercorn - crushed
3 tbsp unsalted butter
2 sprigs thyme
3 tbsp cognac
½ shallot
4 garlic cloves
½ cup heavy cream
In a hot pan, melt the butter, add your shallots and cook until translucent, then add your garlic peppercorn and cognac and cook until the alcohol has cooked out. Add in your heavy cream and thyme, bring to a boil, then lower your heat and reduce for 3-5 mins. Before serving remove the thyme, and add S&P to taste