Remove steaks from refrigeration 30 minutes before cooking and pat dry with paper towels.

Season all sides with salt and press crushed peppercorns firmly into the top and bottom surfaces of the meat.

Heat oil and butter in a heavy stainless steel skillet over medium-high heat until the butter foam subsides.

Sear steaks for 4 to 5 minutes per side until an internal temperature of 130°F (54°C) is reached for medium-rare.

Transfer steaks to a plate and tent loosely with foil to rest for 5 to 10 minutes.

In the same skillet over medium heat, sauté minced shallots for 2 minutes until translucent.

Deglaze the pan with Cognac, scraping up the fond from the bottom, and reduce the liquid by half.

Add beef stock and simmer until the volume is reduced by 50 percent.

Stir in heavy cream and Dijon mustard then simmer until the sauce achieves a thick nappe consistency.

Plate the rested steaks and spoon the warm peppercorn sauce generously over the meat.