FILET MIGNON WITH PEPPERCORN-MUSTARD SAUCE

4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick)
1/4 teaspoon salt
1/4 teaspoon coarsely ground or cracked black pepper
1 teaspoon vegetable oil
1/3 cup minced shallots
1/2 cup cognac
1/2 cup fat-free beef broth
1/4 cup Dijon mustard

Sprinkle steaks with salt and pepper. Heat oil in a 9-inch cast-iron skillet over medium-high heat. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallots to pan; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce. 

Serves 4.

[The Best of Cooking Light, 125 of our all-time greatest recipes]