Classic Steak au Poivre

Crush the peppercorns coarsely using a mortar and pestle or the bottom of a heavy skillet.

Press the cracked pepper firmly into both sides of the seasoned steaks.

Heat oil and half the butter in a heavy skillet over medium-high heat and sear steaks for 3-4 minutes per side for medium-rare.

Remove the steaks to a plate, cover loosely with foil, and let them rest.

Add the shallot to the same pan and sauté for 1 minute until softened.

Pour the cognac into the pan carefully and ignite or simmer rapidly to reduce by half, scraping up the browned bits.

Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens enough to coat a spoon.

Return the steaks and any resting juices to the pan to coat them in the sauce before serving.