Dry steaks by dabbing both sides with a dry paper towel
4 elk steaks
Coat both sides of steaks with peppercorns and a sprinkling of salt
4 tablespoons black peppercorns, salt
In a very hot cast iron pan (or heavy duty pan) add steaks. Be certain to not overcrowd steaks. If your cast iron pan isn't well seasoned, place a bit of oil on a paper towel and rub bottom of pan prior to heating pan.
Cook over medium high heat for 4-5 minutes per side. Try not to move steaks around while they are cooking. You can peak to make certain you aren't burning the steaks.
Remove steaks and place on a plate and cover loosely with foil
Turn off heat on pan and allow pan to cool down slightly. You will be adding butter and you don't want the butter to burn
Add butter and finely diced shallots. Cook for 1-2 minutes until softened.
2 tablespoons butter, ¼ cup shallots
Turn off heat and add cognac to pan. Once cognac is added, you can turn heat back on. Stir cognac scaping up brown bits on the bottom of pan until the liquid is almost evaporated.
¼ cup cognac
Add broth and reduce sauce by half (about 5 minutes)
1 cup beef broth
Turn heat to low and stir in the cream. Cook until mixture returns to a boil and begins to thicken.
½ cup heavy cream
Serve sauce over cooked steaks