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1
Preheat the oven to 400 degrees.
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2
Crush the peppercorns between two layers of a kitchen towel with a rolling pin.
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3
Season both sides of the steaks with salt and sprinkle evenly with the crushed pepper, pressing gently so that it adheres.
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4
Set a large, heavy saute pan over medium-high heat and add 1 tablespoon vegetable oil.
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5
When the oil starts to smoke, add two of the steaks to the pan and sear until browned, about 2 minutes a side.
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6
Transfer to a rack set in a shallow roasting pan.
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7
Repeat with the remaining steaks, adding more oil to the pan if necessary.
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8
Put in the oven to finish cooking.
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9
For medium-rare meat, remove the steaks when the internal temperature registers 135 degrees on a meat thermometer (10 to 12 minutes).
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10
Cover loosely with aluminum foil and let the meat rest for at least 5 minutes.
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11
While the steaks are in the oven, reduce heat under the pan to low and add the shallot.
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12
Cook, stirring frequently, until lightly browned, about 3 minutes.
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13
Add the Cognac (be careful, as it may ignite) and reduce by half, about 2 minutes.
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14
Add the stock and increase heat to medium.
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15
Simmer until thickened and reduced by about half, 8 to 10 minutes.
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16
Remove from heat and stir in the cream and green peppercorns.
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17
Season with salt if desired.
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18
Cover and keep warm.
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19
When ready to serve, return the sauce to a bare simmer over medium heat and add a splash of Cognac.
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20
Spoon the sauce evenly over the steaks and serve immediately.
