Crack the peppercorns on a cloth with a rolling pin or in a mortar with a pestle.
Season the steaks with salt; then press an even coating of cracked pepper on each side.
Saute the shallot in butter, in a skillet large enough to hold the steaks in a single layer, until tender.
Keep half the shallot butter in the skillet and warm the other half on the other side of the grill for basting.
Begin to grill the steaks.
When done, place the steaks in the skillet with the shallot butter.
Add pre warmed cognac and flame.
Place skillet on grill; move steaks to one side.
Add the mustard and cream and stir thoroughly to blend all the sauce ingredients.
Remove steaks to a serving platter, pour sauce over the steaks and serve at once.