Crush peppercorns and lightly coat both sides of the filets. In a large skillet, add the oil and cook steaks to desired doneness over medium-high heat. Remove & discard oil.
Return the steaks to the skillet and add 1/3 cup cognac. Cook on high heat until cognac is reduced to about 3 tablespoons. Remove steaks to platter and keep warm.
Add cream to the pan and cook over high heat, stirring frequently so it does not burn, until the sauce begins to thicken. Add in the 2 tbs. reserved cognac and salt and pour over the filets. Garnish with fresh chopped parsely and serve.
Serve with baked, mashed or roasted potatoes, steamed baby carrots or green beans and a fresh green salad, and of course, Mettler Cabernet or Petite Sirah!