4 beef tenderloin or sirloin steaks
4 tbsp. green peppercorns (you may substitute black peppercorns)
1 sm. onion, chopped fine
1 tbsp. butter
1 tsp. salt
2/3 c. heavy cream
3 tbsp. beef stock
3 tbsp. cognac or brandy

Crush the peppercorns and mix with the onions. Press mixture into both sides of the steaks. Heat a heavy skillet over moderately high heat. Add butter. When butter begins to brown, add the steaks. Brown well on 1 side, then turn and brown the other side. Sprinkle lightly with salt. Remove steaks to a dish and keep warm. Add the cream to the skillet. Scrape up the brown bits. Cook until reduced. Add the beef stock and cook another minute. Strain sauce and reserve. Wipe out the skillet and reheat it. Return the steaks to the hot skillet. Pour the cognac over the steaks and ignite. Add the cream mixture and cook for 1 or 2 minutes. Serve immediately.