Filet Mignon with Peppercorn Sauce

Bahan-bahan (2 porsi)

• 2 filet mignon steaks (6–8 ounces each, 1½–2 inches thick)
• coarse sea salt and freshly-cracked black pepper
• 2 tablespoons neutral high-heat oil (avocado or grapeseed)
• 2 tablespoons unsalted butter
• 1 sprig fresh thyme or rosemary
• 1 large garlic clove, smashed
• 2 tablespoons unsalted butter
• 2 tablespoons very finely minced shallot
• 2 tablespoons whole black peppercorns, lightly crushed
• 1/4 cup cognac or brandy (or dry white wine, if preferred)
• 1/2 cup beef stock
• 1/3 cup heavy cream
• 1 teaspoon Dijon mustard
• fine sea salt, to taste