Crush the whole black peppercorns using a meat mallet until coarsely crushed. Pat the steaks dry with paper towels and season with kosher salt. Press the crushed peppercorns onto the meat.

Heat a heavy skillet over medium-high heat for about 2 minutes. Add a splash of avocado oil and swirl to coat. Sear the seasoned steaks for 4-5 minutes until a brown crust forms.

Flip the steaks using tongs. Add unsalted butter to the skillet and baste the steaks for an additional 3-4 minutes until they reach an internal temperature of 130°F (54°C). Let the steaks rest for 5 minutes.

In the same skillet, reduce heat to medium and sauté minced shallots for 1-2 minutes. Deglaze with Cognac, simmer for 2 minutes allowing alcohol to evaporate.

Pour in beef broth and simmer, reducing by half for about 3-5 minutes. Stir in heavy cream and simmer until sauce thickens. Swirl in remaining butter.

Plate each steak and drizzle the sauce over the top. Garnish with fresh parsley and serve with creamy mashed potatoes or salad.