2 1.5tground mixed peppercorns 2(6-ounce) filet mignons (each about 1-inch thick) 0salt, to taste 1tolive oil 1.5Tminced shallots 0.5cbeef broth 0.33333333333333cmedium-dry sherry 1Tchopped fresh marjoram 1Tbalsamic vinegar 1Tchilled butter, cut into pieces Place ground pepper on plate. Dredge steaks in pepper, turning to coat evenly. Sprinkle steaks on both sides with salt. Heat olive oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 21/2 minutes per side for medium-rare. Transfer steaks to plate; tent with foil to keep warm while making pan sauce. For pan sauce, add shallots to skillet; sauté over medium-high heat for 2 minutes. Add broth and sherry; boil until sauce is slightly reduced, stirring to scrape up browned bits, about 4 minutes. Stir in marjoram. Remove skillet from heat; stir in vinegar. Add butter 1 piece at a time, stirring until melted. Season sauce with salt and pepper. Pour sauce over steaks, and serve.