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 for 2 minutes 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.