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Directions: Trim the steak of excess fat and cut in into two pieces. Using a mallet, pound each piece to flatten it slightly. Press 1/2 tsp. of the green peppercorns into each steak, on both sides. Then, place the black peppercorns on a plate and coat the steaks with the pepper. Melt the butter in a heavy skillet and saute the steaks until browned on the outside, about 2-3 minutes. Pour off the fat from the skillet and add the cognac. Transfer the steaks to a plate and keep warm. Add the stock, cream and remaining peppercorns. Cook over high heat until thick. Pour over steaks and serve.
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