Steak au Poivre

1 tablespoon clarified butter
4 8 ounce center cut tenderloin steaks
4 tablespoons cracked black pepper
2 tablespoons Cognac
2 tablespoons roasted shallots
3 tablespoons Gorgonzola cheese
2 tablespoons chopped tomato
1 ounce baby spinach
4 ounces heavy cream
2 ounces demi glaze
salt and pepper

Roll filet in cracked pepper. Heat pan, add butter and sear filet on both sides for about 1 minute. Transfer to new pan and finish in 375 degree oven for about 12 minutes. While filet is in oven, add roasted shallots, tomato and spinach to pan. Cook for 1 minute. Deglaze with Cognac, add demi glaze and cream and reduce by half. Add cheese and season with salt and pepper to taste.