2 tsp. crushed pepper corns
1 1/3 - 2 lb. steak
1 tbsp. butter
1 tbsp. oil
2 tbsp. minced shallots
6 tbsp. cognac
1/4 c. dry red wine

Spread peppercorns, turn steak in them. Fry steak in butter and oil. Remove steak. Cook shallots over high heat until soft. Pour in cognac and set aflame. Shake until flame dies. Add wine, stir until thick. Spoon over meat.