Filet Mignon with Peppercorn Sauce

1: Bring steaks to room temperature and coat them in Rastelli's signature seasoning.

2: Heat a pan to medium high heat, add oil, and cook steaks for 2 minutes on each side, then 30 seconds on the smaller edges.

3: Add garlic butter and rosemary to the pan, baste the steaks for 30 seconds, then remove them to rest.

4: In the same pan, add garlic butter and crushed peppercorns, cook for 30 seconds.

5: Add finely diced onion and mushrooms, cook until onion is translucent and mushrooms are browned.

6: Add cognac and cook for a few seconds, then stir in Dijon mustard, soy sauce, and Worcestershire sauce.

7: Mix in beef broth, heavy cream, and cornstarch slurry, allow to thicken before serving.