Steak au Poivre

    1 to 1 1/2 Tablespoons cracked black peppercorns
    2 tenderloin steaks, at least 1 1/4" thick
    2 Tablespoons butter
    1 Tablespoon shallots, minced
    2 Tablespoons cognac
    2 Tablespoons red wine
    1/4 cup beef broth
    2 Tablespoons heavy cream

Crack the peppercorns in a mortar and pestle, or lay them in a
plastic bag on a cutting board and crush with a rolling pin. Press
the cracked peppercorns into the steaks. Heat the butter in a heavy
skillet and sear the steaks over medium-high heat on both sides,
turning once. Reduce heat to medium and cook, turning often, till
desired doneness. Remove meat from pan and keep warm.

Add the minced shallots to the pan and saute for a minute or so; do
not let them brown. Add the cognac and wine and boil for 1 minute.
Add the beef broth and boil another minute, scraping up bits from the
pan. Stir in cream and just bring to a boil. Taste and correct
seasoning. Pour sauce over steaks and serve immediately.