• Place oil, shallot, and garlic in a medium sized skillet and heat on medium low for 2 minutes to soften.
• Carefully add the brandy so it doesn't flame and simmer for 1 minute. Then, add the beef stock and peppercorns and bring to a low boil for 4 minutes to slightly reduce the liquid.
• Whisk the cornstarch into the cream then pour it into the skillet while whisking. The sauce will slightly thicken in 20 to 30 seconds. Add the dijon and whisk to combine. 
• Take the skillet off the heat and taste. Add a small amount of salt if deemed necessary. Serve hot over steak.

Filet Mignon

• I had 2, 6-ounce filets which I lightly salted, peppered, and dusted with Lawry's seasoning. I pan fried the steak in a cast iron skillet on high heat, adding a small amount of vegetable oil. The first side was seared on high for 3 minutes then the filets were turned and the heat lowered. I checked the internal temperature with an instant read thermometer and kept them on the heat until the temp reached at least 125°. That took 4 to 5 minutes. I removed the steaks from the skillet and covered them with foil on a plate for 4 or 5 minutes before slicing.