From Epicurious

1 1/2 teaspoon coarsely ground peppercorns
2 filet mignons
1 tablespoon olive oil
1 1/2 tablespoons minced shallots
1/2 cup beef broth
1/3 cup medium-dry Sherry
1 tablespoon chopped fresh marjoram
1 tablespoon balsamic vinegar
1 tablespoon chilled butter, cut into 4 pieces

Spread ground pepper on a plate. Dredge the steaks in the pepper, turning to coat evenly. Sprinkle salt on both sides of steaks. Heat olive oil in a skillet over medium high heat. Add steaks and cook to desired doneness, about 2 ? minutes per side for medium-rare. Transfer steaks to a plate and tent with foil to keep them warm while you make the sauce. Add shallots to the skillet; saute over medium-high heat 2 minutes. Add broth and Sherry; boil until sauce is reduced, stirring to scrape up browned bits, about 4 minutes.  Stir in marjoram.  Remove skillet from heat and add vinegar.  Add butter one piece at a time, stirring each until melted.  Season with salt and pepper.  Pour over steaks and serve.

Two
20 minutes
12 minutes
Easy

This is a very flavorful recipe that is quick and easy to make.