4 filet mignon
2-3 tsp. freshly cracked black pepper
3 tsp. virgin olive oil
6 tbsp. butter
6 whole shallots, sliced in half
1/2 c. beef bouillon
1/3 c. brandy
1 tbsp. Grand Marnier
Sliced green onions for garnish

Sprinkle each filet generously with 1/2 teaspoon pepper. Refrigerate 2-3 hours. In a skillet, heat olive oil and add 2 tablespoons butter, cook quickly 4-6 minutes per filet on each side. Keep meat warm on a platter. Pour pan drippings from skillet and add 3 tablespoons butter. Saute shallots over medium heat, add beef bouillon. Scrape bottom of pan well, add brandy and increase heat to reduce pan juices. Add remaining butter and Grand Marnier, mix and pour over filets.