Place the whole peppercorns on a board and crush them with a pan. You want a coarse texture, not a fine powder. This provides the signature Gordon Ramsay crunchy crust.

Pat the meat dry and press it into the crushed pepper. Make sure the pepper sticks to the top and bottom of the steak. This ensures the heat is spread out very evenly.

Heat a little oil in your cast iron skillet until it is very hot. Place the steaks in the pan for four minutes total time per side. This creates a professional and very dark brown crust.

Remove the meat and add the diced shallots to the hot fat. Cook for two minutes until they look very soft and clear. Your kitchen will smell like a savory steakhouse very soon.

Pour the cognac into the pan and stand back. Use a long lighter to ignite the alcohol very carefully. This burns off the raw bite and leaves a sweet and deep aroma.

Add the beef broth and heavy cream to the hot skillet. Let the liquid bubble until it gets a little thick and dark. Stir in the butter and serve the sauce over the hot steaks.