1 beef tenderloin cut 1 inch thick (you can pretty much use any cut of steak you like)

1 1/2 tablespoons fresh coarsley cracked black pepper

2 tablespoons butter

1 tablespoon minced shallot

1 tea green peppercorns

1 teaspoon chopped fresh parsley

1 tablespoon "brown sauce" veal demi glace

3 tablespoons cognac

1 tablespoon oilve oil

Get a heavy cast iron skillet hot over high heat

Encrust both sides of the steak with the black peppercorns and salt to taste

Add the olive oil and 1/2 the butter to the pan

Once the oil and butter are just smoking add the steak cook for about 2 - 3 minutes per side depending on desired doneness

When the steak has finished cooking pull it out of the pan and let rest

Turn the pan down to low

While the steak is resting add the shallot, saute for 1 minute then add the cognac, let reduce for 1 minute, add the veal demi and remove the pan from the heat.  Whisk in the remaining butter and the green peppercorns

Pour the sauce over the steak, garnish with parsley, and serve