Instructions

Place the peppercorns in a big mixing bowl and crush them roughly with a pestle or the bottom of a bottle.

Dry the steaks on paper towels. Rub and press half of the crushed peppercorns (2 tbsp) into both sides of the meat with your fingers and the palms of your hands. Cover with waxed paper. Let stand for at least half an hour; 2 or 3 hours are even better, so the flavor of the pepper will penetrate the meat.

Add salt just before cooking!

Grill your steaks on a frying pan, a barbecue or charcoal grill: Either method works, but my husband and I SWEAR by using lump charcoal for an irreplaceable taste. Place the steak on a piping hot grill, and do not touch the steaks for about 1-2 minutes (depending on the heat of your grill). Gently lift to view the char (don’t burn it) Once this side has a beautiful deep brown look, flip and cook to your desired doneness (Medium Rare for me, please!)

Move to a plate, and cover with foil (see note)

In the meantime, prepare the sauce. Melt the butter in a small sauce pan, add the shallots (or green onions) and the rest of the crushed peppercorns and cook slowly for a minute.

Pour in the beef stock and boil down rapidly over high heat while scraping up the coagulated cooking juices. Then add the cognac (or other type of brandy, see note) and boil rapidly for 2 minutes, to evaporate its alcohol.

Pour in the heavy cream, sprinkle in the flour, and boil again, whisking rapidly the sauce for 2 minutes, until it starts to thicken. 

Remove from the heat, and swirl in the butter.

Serve the sauce on the side, and accompany with french fries.