8 to 12 oz New York Sirloin
1/4 c  Olive Oil
1/4 c  Teriyaki Sauce
2 tb Worcestershire Sauce
Coarsely Crushed Peppercorns
Red Wine
Cream
Cognac

1) Combine olive oil, teriyaki and worcestershire sauces to form a marinade
for the meat. Or, you may use a marinade recipe of your choice. Marinade
the steak at least a few hours, or overnight in the fridge turning the
meat occasionally. 2) Crush enough peppercorns to cover the steak on
both sides. Put the
crushed peppercorns on a cutting board and press the steak onto the
peppercorns to coat. Do the same for both sides of the steak. 3) Heat a
heavy skillet (preferably cast iron with grill lines) and plop the
steak into it. Depending on the meat and the marinade, you may have to
add
a bit of oil. 4) Cook both sides evenly until the meat is medium rare,
or to your
liking. 5) Put the meat on a heated plate. Keep the liquid in the
skillet and add
some wine to deglaze the skillet. (ie collect all the remains into a
sauce). Cook (fairly high heat) until the sauce thickens, stirring
occasionally. 6) For more sauce, or Steak au Poivre la Creme, add cream
and cook a
little longer. Usually you need to do this to thicken the sauce. 7) Add
cognac, cook some more. Sauce should always be thick. Pour sauce over
steak and optionally flambe in cognac (Steak au Poivre Flambe). Serve
with Parisienne potatoes and carrots.