Directions:

Press peppercorns firmly into filets. Heat frying pan with half the butter. Add filets and cook 3 to 4 minutes on first side, 3 minutes on the second side for medium rare. Remove filets to a warm plate. Add remaining butter, shallots, and tarragon to frying pan. Saute until shallots begin to soften (about 1 minute or so.) Add the stock or red wine. On low to medium heat, reduce mixture until thickened to the equivalent of a light gravy. A tablespoon or two of butter may be whisked into the sauce at this point for enrichment. Pour sauce over steaks before serving.