1 steak for each person, rib eye is best
Half & half
Beef broth (Swanson's)
Fresh or canned mushrooms
1/2 stick butter
Fresh crushed, or coarsely ground black pepper
Cornstarch
Cognac

Grill steak on grill or in pan. Save drippings (cook steak to doneness desired). Put steaks aside on platter.

Melt butter in different pan. Grind pepper into butter (about 1 tablespoon). Cook for 2 minutes. Place steaks back into butter and pepper. Coat each side of steak. Pour 1 jigger of cognac over steak and light carefully. After cognac burns off, remove steaks to hot platter. Pour mushrooms (about 1 cup), cook well.

Pour half & half in pan (about 2/3 cup). Bring to simmer. Using other pan (the one the steaks were cooked in). Pour 1/2 cup beef broth in it and deglaze pan. Pour those juices into pan with cream and mushrooms. Use 1/4 cup beef broth and mix 1-1 1/2 tablespoons cornstarch in it, mix until smooth. Stir a little at a time into cream mushroom mix. Add cornstarch and beef broth until the sauce is as thick as you like.

Serve over steak. Baked potatoes and salad are perfect with this dish. The amounts are approximate. Use your own judgment in making sauce. Filling but you can still defend yourself if you have to!