Instructions: Crush peppercorns. Salt the meat & sprinkle 1/2 teaspoon crushed peppercorns on each side of each piece of meat, pressing hard so pepper will adhere to the meat. Let stand 30 minutes. Brown steaks in hot butter & remove to a serving platter. Keep steaks hot. Discard butter used for frying. To the pan, add the cognac & ignite. When flame dies out, add 1/2 the cream & let boil slowly for 1 minute. During that time, mix 1 Tbs flour with remaining cream & add to pan. As soon as it comes to a boil, pour over steaks & serve immediately. Garnish with shoestring potatoes.

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