Step 1: Crush the Peppercorns

Using a mortar and pestle or spice grinder, coarsely crush the black peppercorns. You want uneven pieces for texture—not a fine powder. Press the pepper firmly into both sides of the steak. Season with salt. Let the steaks sit at room temperature for 30 minutes before cooking.

Step 2: Sear the Steaks

Heat a cast-iron skillet over medium-high heat. Add olive oil and butter. When the butter is foamy and just beginning to brown, add the steaks. Sear for 3-4 minutes on each side for medium-rare (internal temp ~130°F), or adjust cooking time for desired doneness. Use tongs to sear the edges as well. Remove steaks and tent with foil to rest.

Step 3: Prepare the Pan Sauce

Lower the heat to medium. In the same pan, add minced shallots. Sauté for 1-2 minutes until translucent. Deglaze the pan with Cognac—carefully tilt the pan if flambéing (optional but dramatic!). Let the alcohol cook off for 30 seconds.

Step 4: Add Cream and Simmer

Stir in heavy cream, mustard, and green peppercorns if using. Allow the sauce to simmer gently for 4-5 minutes, reducing until thick enough to coat the back of a spoon. Taste and adjust seasoning. Add a tablespoon of butter for extra richness before removing from heat.

Step 5: Plate and Serve

Slice the rested steak if desired, and spoon generous amounts of the sauce over the top. Serve with classic French sides like pommes purée (mashed potatoes), green beans, or a crisp garden salad.