Prep Time:	10 min.
Cook Time:	15 min.

Ingredients:

• 1 12- to 14-oz steak, or two 6- to 8-oz steaks
• 1 tbsp vegetable oil
• 1 1/2 tbsp finely chopped shallots
• 2-4 tbsp whole peppercorns, cracked (see below)
• 1/4 cup Cognac (or cheap brandy)
• 3/4 cup beef stock or canned broth
• 3/4 cup heavy cream

1. Dry steaks, then sprinkle steak with salt.
2. Press steak on plate of cracked peppercorns (peppercorn crust).
3. Heat oil in heavy large skillet over high heat.
4. Add steak and cook until brown, about 1 min per side.
5. Reduce heat to medium and cook steak to desired doneness, about 3 min per side for medium-rare.
6. Transfer to plate; tent with foil.

1. Roast peppercorns in empty pan, maybe 2 min, pour into mortar and grind coarsely with pestle (or crack peppercorns in a baggie with a mallot).
2. Add butter and shallots to same skillet and sauté over medium-high heat 2 min.
3. Add pepper; stir until mixed.
4. Pour in Cognac, flambe.
5. Add stock; heat about 8 min.
6. Add in heavy cream and stir, reduce by half.
7. Remove skillet from heat.

1. Cut steak into 2 pieces (if one large one); plate.
2. Spoon sauce over and serve.

1. Cognac will flame out, watch it!