Simple Steak Au Poivre

Mmm this was quite tasty...I love a good sauce to go with my steaks sometimes.  I would give this one an 8 out 10, as it wasn't anything over the top impressive, but certainly something I'd make again.  I'm posting the link to give credit for the original--however, you won't be able to access unless you have a subscription.  I've found many NY Times recipes that I wanted access to, thus I decided to give in and pay for access...at least for this month...
Recipe for the potatoes coming tomorrow/next post :)

Original recipe link:
https://cooking.nytimes.com/recipes/1017319-simple-steak-au-poivre

Ingredients (with my modifications):

4 beef tenderloin steaks (filet mignon), 6 oz. each/1" thick, bacon-wrapped
salt
freshly cracked mixed peppercorns
2 T. unsalted butter, divided
1 large shallot, finely diced
1 1/2 c. chicken stock and/or rich beef broth (I combined the two for this time)
1 T. Cognac
1/4 c. crème fraîche

Instructions:

1. Place steaks on a plate and season well on both sides with salt and cracked pepper, pressing in after seasoning.  Let stand for 10 min.

2. Heat large cast iron skillet over med-high heat until almost smoking, then add 1 T. of the butter to pan, followed by the steaks.

3. Cook for 3 minutes per side (or longer, depending on desired doneness).  Transfer steaks to platter.

4. Add remaining 1 T. of butter to the pan and lower heat to just above medium.  Add shallots and sauté for around 1 minute (should be browning).

5. Add broth to pan and bring to simmer, then add Cognac.  Continue to simmer until reduced by half, around 4 minutes.

6. Stir in the crème fraîche and cook until sauce is lightly thickened.

7. Transfer steaks back to pan to warm for a couple of minutes.  Serve immediately with sauce over each and enjoy!