In a skillet, heat olive oil over medium heat. Add the thinly sliced shallots and cook until they turn golden brown and crispy, about 10-12 minutes, stirring occasionally. Once crispy, remove them from the skillet and place on a paper towel to drain excess oil. Set aside.

Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and then press the crushed Tellicherry peppercorns onto the surface of each steak to coat them evenly.

In the same skillet used for the shallots, add 2 tablespoons of butter over medium-high heat. Once melted and sizzling, add the seasoned filet mignon steaks. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil. In the same skillet, add cognac and carefully deglaze the pan, scraping up any browned bits. Cook for 1-2 minutes until slightly reduced.

Lower the heat and stir in the heavy cream and truffle oil. Simmer for about 3-4 minutes until the gravy thickens. Season with salt to taste.

Slice the filet mignon if desired and place on plates. Spoon the cognac-truffle cream gravy over the steaks. Top with the crispy shallots and garnish with fresh herbs.