Pat the filet mignon or New York strip steaks dry with paper towels and generously season both sides with kosher salt. Allow the steaks to sit at room temperature for about 15 minutes.

Firmly press the coarsely crushed black peppercorns onto both sides of the steaks.

Place a large skillet over medium-high heat and add the avocado or canola oil. Heat until shimmering.

Once the skillet is hot, place the steaks in the pan and sear each side for about 3 to 5 minutes to achieve a medium-rare doneness.

Transfer the steaks to a cutting board and allow them to rest for 10 minutes.

In the same skillet, lower the heat to medium and add the unsalted butter. Once melted, add the finely minced shallot and sauté for 2-3 minutes.

Carefully pour in the cognac, allowing it to bubble up, and let it cook for about 1-2 minutes, scraping up the browned bits.

Stir in the beef broth and heavy cream, maintaining a gentle simmer, and allow this mixture to simmer for about 4-5 minutes.

Slice the rested steaks or serve them whole, topping with the creamy cognac sauce. Serve immediately.