4 (8 oz.) elk steaks, cut 1 inch thick
2 to 3 cloves garlic, minced
2 tbsp. virgin olive oil
Salt & freshly ground black pepper to taste

GREEN PEPPERCORN SAUCE:

4 tbsp. unsalted butter
1/4 c. whole green peppercorns
Salt & freshly ground black pepper to taste
1 tbsp. cognac

Wash steaks and pat dry. Trim all visible fat. Combine garlic and oil. Pour over steaks and marinate, refrigerated 2 to 4 hours. Season steaks with salt and pepper. Broil 5 to 7 minutes per side or until meat has only hint of pink. Serve with peppercorn sauce. In small saucepan, melt butter and stir in remaining ingredients. Heat to boil, stirring constantly. Pour sauce over steaks. Serves 4.