Cheap Eats:
Steak au Poivre
  French Pepper Steak

Crush the peppercorns (do not grind) in a mortar with a pestle, in a bowl with a heavy object, such as a wine bottle, or in a plastic bag, using a heavy skillet. A hammer would work, too. Remember, however, that the idea is to have crushed peppercorns, not powdered ones. Most peppercorns should range from ¼ to ⅛ their original size.

Trim the steak of excess fat. Sprinkle salt on both sides, and then press the crushed peppercorns into both sides. Heat the oil and 1 Tbs. butter in a heavy sauté or frying pan over high heat. When the pan is hot, put the steak in. Sear well on each side (about 1½ to 2 minutes for side one, about 1 minute for side two). Reduce heat to medium and cook steak to desired degree of doneness. Remove steak to a warm platter.

Add the shallots to the pan. Sauté until transparent and beginning to color, stirring frequently to scrape up the drippings. Turn your face away from the pan as you pour in the cognac (to avoid the hot cloud of alcohol steam, as well as possible spatters). Stir to combine with shallots and drippings. Bring to a boil and let cook for a minute or two to evaporate the alcohol. Add the stock or broth and return to a boil. Boil for a minute or two, to reduce stock and thicken the sauce. Add 1 Tbs. of butter, stirring to incorporate it into the sauce. Pour sauce over the steak and serve.