Season the meat. Pat the filet mignon dry and allow it to sit at room temperature for 20 minutes. Season the beef (on both sides) with salt and press the peppercorns into both sides of each filet.

Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear for 6 minutes per side. Flip the fillets and cook until desired doneness.

Add 2 tablespoons of butter, garlic, and thyme to the pan. Baste the steaks and cook for an additional 5 minutes or until a thermometer reads 125°F to 130°F.

Transfer the steaks to a plate and set aside. Reduce heat to low, add remaining butter, shallots, and minced garlic to the pan. Saute until translucent.

Add cognac to the pan and cook for 1-2 minutes, stirring occasionally to deglaze.

Reduce the heat to low, stir in heavy cream, and simmer until the sauce thickens.

Return steaks to the pan or plate and pour sauce over. Garnish with chopped parsley and serve immediately.