Ingredients

　　1/3 cup black peppercorns

　　Four 3/4- to 1-inch thick strip steaks

　　5 tablespoons olive oil

　　2 tablespoons, plus 1 teaspoon butter

　　1/4 cup minced shallots

　　1/4 cup Cognac or brandy

　　1/2 cup rich beef broth

　　4 tablespoons chopped fresh tarragon

　　Salt and pepper

　　Crack the peppercorns by crushing them against a cutting board with the side of a heavy knife or the bottom of a pan. Press the peppercorns into both sides of the steaks. Heat the oil and 2 tablespoons of the butter in a heavy skillet. Cook the steaks to the desired doneness. Remove them from the pan and keep warm while you prepare the sauce. Add the shallots to the hot skillet and sauté until translucent. For the next step, be very careful as the Cognac will create a large flame. Add the Cognac or brandy to the pan. Light a match and touch flame to liquid. Stepping back, shake the pan above the burner until the flame dies out; add the broth and cook over very high heat. Whisk in the remaining teaspoon of butter and the tarragon. Season with salt and pepper to taste. Serve the sauce over the steaks.

　　Paula Deen's Kitchen Classics