• • 2 6-oz filet mignon steaks, 3/4"-1" thick
  • • 2 Tbsp. cracked black peppercorns
  • • 1 Tbsp. kosher salt
  • • 1 tablespoon light olive oil
  • • 1/2 cup beef stock
  • • 1/4 cup cognac or brandy
  • • 1/2 tbsp. prepared Dijon mustard
  • • 4 tbsp. heavy cream
  • • 2 tbsp. butter


  1. Allow steaks to come to room temperature by removing from the refrigerator 30-60 minutes before cooking.
  2. Pat steaks dry with a paper towel to remove all surface moisture.
  3. Combine pepper and salt, and firmly press each steak into the mixture, until coated on both sides.
  4. Heat olive oil in a cast-iron skillet over medium-high heat.
  5. Add the steaks, and cook 2-4 minutes on each side, adjusting the heat as necessary so the oil stays hot but does not smoke.
  6. Transfer to a platter and keep warm.
  7. Pour off any excess oil from the pan and return to medium-low heat.
  8. Add butter to hot pan, and toss to loosen the brown bits in the pan.
  9. Add cognac, and whisk to incorporate.
  10. Add broth, cream and mustard, and whisk to combine.
  11. Remove steaks to plate, then bring sauce to a boil.
  12. The sauce is ready when it coats the back of a spoon.
  13. Top each steak with the sauce, and serve.

For more information on Fabio, and his newsletter "Fabio's Kitchen Academy," go to his website