If you can, ask your butcher to finely grind some good quality meat for you.

Divide the meat into 4 equal quantities; shape it into four patties;

Drain the peppercorns in a strainer and rinse them under running water. (You don't need to keep the juice from the can.)

Measure out 3 tbsp. of cognac into a small cup.

Cooking the steaks

Put 2 tbsp. peanut oil in the skillet and place over high heat.

Heat it until a light white smoke appears from the pan.

Salt the steaks on both sides and place them into the pan, being careful not to burn yourself.

Cook for one minute over high heat and then turn them, using a metal spatula.

Making the sauce

Add a half-tablespoon of butter to the pan as well as the green peppercorns. After one minute remove the steaks to a plate.

Remove the pan from the heat for 2 minutes and remove the fat.

Save the peppercorns; return them to the pan and add the cognac.

Boil for 30 seconds over medium heat and then add the crème fraîche, stirring with a whisk.

Let reduce for 5 minutes over low heat.

Taste the sauce and correct the seasoning.

Finishing

While the sauce is reducing, place the steaks in the oven to keep warm.

Serve the steaks on a platter with a ribbon of sauce around them and serve the rest of the sauce in a sauce boat on the side, whisking well before serving so that it has a nice creamy consistency.