Steps
1. Crush the black peppercorns using a mortar and pestle or a rolling pin until coarsely ground.
2. Season the steak on both sides with salt and press the crushed peppercorns onto each side to create a crust.
3. In a skillet, heat the olive oil over medium-high heat. Add the steak and sear for about 3-4 minutes on each side for medium-rare, or adjust according to your preferred doneness.
4. Remove the steak from the skillet and let it rest on a plate, covering it loosely with foil.
5. In the same skillet, add the butter and let it melt. Carefully pour in the cognac, scraping up any browned bits from the bottom of the pan.
6. Allow the cognac to reduce for about 1-2 minutes, then stir in the heavy cream and simmer for another 2-3 minutes until slightly thickened.
7. Slice the steak and serve it drizzled with the creamy sauce.