Steak au Poivre
From Alton Brown, "Good Eats"

Alton Brown uses tenderloin steaks (filet mignon), but any good, boneless steak will do, such as New York strip or Club steak, which are from the top loin. Because cognac is a type of brandy, you can substitute brandy in this recipe. Bourbon or red wine are other substitutions that could be used.

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. This "fond" will be the base for the sauce.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt.

Plate the steaks and spoon the sauce over, and serve.

Note: another recipe adds a touch of lemon juice (1 Tbsp.) and Worcestershire sauce (1 tsp.) to the sauce. Garnish with snipped fresh chives and minced parsley.