Season 4 filet mignon pieces with salt pepper.

Heat cast iron skillet.

Add butter and oil on medium.

Once melted, add filets and sear a couple mins.

Flip and sear second side.

Deglaze slowly and carefully with cognac. (Tip: add small amount so it doesn't flame up)

Add broth and cream, stir to combine sauce.

Cook until you have reached the internal temp you like.

Sometimes, we like to slice them right into the sauce.

Top with chopped chives, salt/pepper if needed.