4 beef tenderloin or sirloin steaks
4 tsp. green peppercorns
1 sm. onion
1 tbsp. butter
1 tsp. salt
2/3 c. whipping cream
3 tbsp. beef consomme
3 tbsp. cognac or brandy

Crush green peppercorns in a mortar with a pestle. Chop onion. Combine. Press peppercorn mixture into meat on both sides. In a skillet, heat butter until lightly brown. Add steaks. Brown well on one side, turn steaks over. Brown on other side. Sprinkle lightly with salt. Remove steaks to a serving dish. Keep warm. Add cream to skillet. Scrape up brownings. Cook until reduced. Add beef consomme. Strain liquid, set aside. Rinse skillet. Heat again. Add steaks, pour cognac over and ignite. Add cream mixture. Let cook for 1 to 2 minutes. Serve.