Crack the peppercorns in a mortar & pestle or with a rolling
pin on board
(I would put them in a plastic bag to keep them from flying all
kitchen). Press the cracked peppercorns into the steaks.
a heavy skillet. Sear steaks over med-high heat, both sides, turning
tongs. Reduce heat to med. and cook, turning often, till desired
doneness. Remove meat from pan and keep warm. Add shallots to
saute a minute or so. Add cognac and wine - boil 2 minutes, stirring.
Add beef broth and boil 2 more minutes, scraping up bits from
Stir in cream, heat through but don't boil. Pour sauce over steaks