Instructions: Press the cracked peppercorns into the meat on both sides and season lightly with the salt. In a heavy skillet, I use a cast iron pan, heat the butter and olive oil over high heat and sear the steaks for about 5 minutes on each side.

Longer if you like your meat more well done. Remove the meat from the skillet and add the wine and veal stock with the pan juices. Scrape the little bits stuck to the pan up with a wooden spoon. Bring to a boil. Add the cognac carefully as it will flame up. Allow the flame to burn off and cook for another few moments. Serve sauce over the steaks. (Chef David Nelson)

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