Filet Mignon is a very tender cut of meat and when it is coated with peppercorns, it gives it a nice little crust that is so full of flavor. When you bite into the filet, the pepper just bursts in your mouth and it is so delicious! If you have never had Filet au Poivre, I urge you to try it, you will not be disappointed!
Cover the Steak generously with salt and cracked black pepper.
*If you have time (at least 2 hours) to salt your filet in advance please refer to this video to understand the best way to do it. https://www.youtube.com/watch?v=lVcTvHTn6Dw
In an oven proof sauté pan, heat some clarified butter and when real hot about 365F to 400F. When hot add the filet, and cook them until golden brown on one side at Least 3 to 4 minutes. DO NOT TOUCH THEM. Flip them on other side and put in PREHEATED Oven. For medium rare you should reach an internal temperature of about 125º to 130º. Depending on the size it could take only a few minutes.
Remove steaks from frying pan and let them rest while you make the pan sauce. If you feel that you may have too much fat in the pan after you take the filet out discard the extra and keep about 1 tablespoon max. Carefully deglaze the pan with cognac. Be careful if you are going to flambé the fumes may create a huge flame. Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes. After the sauce has reached the right consistency turn the heat OFF and add as much butter as you wish!