Filet Mignon with Port Reduction-type Sauce

This sauce is divine--very worth seeking out the special ingredients needed, though there are not many.  Even though there is only half of a shallot in it, the flavor is quite present, so don't serve to non-shallot lovers (i.e. my hubby).  10+/10!

Link to original recipe: http://www.kendallfarmscremefraiche.com/recipes-meat.html
(there are other recipes on same page, too--planning to try some of them soon!)

Ingredients:

2 (or 3) filet mignons (around 6 oz each), salted and peppered, to taste
2 T. butter
1/2 medium shallot, minced
1/2 c. ruby port, divided
1 T. demi-glace (I used this)
2 heaping T. crème fraîche
2 tsp. freshly-ground/crushed green peppercorns (I used my spice grinder)

Instructions:

1. In a cast-iron skillet over medium to medium high heat, sear and cook filet mignons to desired doneness.  Transfer to a plate and drain off all but a little of the butter/fat in pan.

2. Return pan to the heat and deglaze with 1/4 c. of the port, scraping up any browned bits into the sauce.

3. Reduce heat to just under medium.  Add remaining port to skillet, along with the minced shallot, demi-glace, and any juices that have collected on the steak plate.  Whisk together well and cook for a couple of minutes, until sauce looks a bit syrupy.

4. Turn off the heat but leave pan on burner.  Whisk in the crème fraîche, then the ground/crushed peppercorns.  Return steaks to pan to coat in sauce and rewarm for a minute.  Serve, coated with extra sauce atop each steak, and enjoy!