Rub your steak with as much salt & coarsely ground black pepper as you would normally use for yourself.

Cook the steak: Pour the tablespoon of olive oil into a pan and place over medium-high heat. Place the steak in the pan and let it cook on each side for 2 to 6 minutes depending on the thickness of the steak and how done you prefer it. Generally, 2 minutes will give you a rare steak, 4 minutes medium rare, and 6 minutes medium. Take the steak out of the pan and set it aside on a plate.

Pour in the cognac and deglaze the pan by scraping up all of the brown bits.

Make the sauce: Melt the butter in the pan, and toss in the shallot sauteeing it for 30 seconds. Pour in the white wine and let it reduce for 1 minute. Pour in the beef stock, stir everything together, and let it reduce for another 2 minutes. Next, add in ¼ cup of the heavy cream along with the green peppercorns and stir them both into the sauce. Let this reduce for another minute or until the sauce is as thick as you prefer.

Return the steak along with any juices back to the pan and flip it in the sauce so that the steak is coated in it.

Plate the steak and pour the sauce from the pan over top. Serve immediately and enjoy!