2 steaks (two 10 ounce filet mignons will do the trick)
1 ½ tablespoons of dried green peppercorns
1 chopped shallot
¼ cup demi-glace
¼ calvados
¼ cup heavy cream
3 tablespoons of butter
salt and pepper

Take the dried green peppercorns and put in a plastic bag. Smash them in the bag with a heavy pan. Sprinkle the steaks with salt then put in the plastic bag and shake around, coating them with the smashed peppercorns.

Put 1 tablespoon of butter in a heavy pan and turn on high heat. Once hot, put in the steaks and cook on each side for 1 or 2 minutes until brown all over. Then lower the heat to medium. Pour off the oil and add a fresh tablespoon of butter.

Flip again after 4 minutes and cook another 4 minutes, basting all the while with the fat in the pan. When you notice little beads of juice coming out, the steaks will be done. Remove from the heat, keep warm while you make the sauce.

To make the sauce, pour off all but a tablespoon of fat in the pan and on high heat, sauté the shallot for 2 minutes. Then, add the calvados and reduce for a minute to burn off the alcohol. Add the demi-glace heavy cream and 10 whole green peppercorns. Continue cooking for a minute or two until thick. Remove from heat and stir in 1 tablespoon of butter.

Pour sauce over steaks and serve.

Serves 2.