Filet of Beef Au Poivre

We're putting on our fancy pants today. In the form of beef. And cognac. The French really know how to do it. Filet mignon crusted with black pepper then served with a shallot, beef broth and cognac sauce? Yes, please and thank you! This might be my favorite steak recipe of all time second only to this little gem (which you should totally make too, although probably not in the same week!) The beauty of this recipe is, if you are not a griller, you can make this beefy, steaky perfecti