4 bison top sirloin steaks
1/4 cup chopped shallots
1 cup whole black peppercorns
1 cup heavy cream
1 cup cognac
Reserve 2 tablespoon of peppercorns and crush the rest. Coat bison sirloin with peppercorns, pressing them firmly into the meat. Coat a seasoned cast iron skillet with non-stick spray and heat until very hot. Place steaks into skillet and sear both sides (2 to 3 minutes per side). Remove steaks to a heated platter.
Add shallots and cognac to pan and deglaze skillet (about 2 minutes). Add cream and remaining peppercorns to skillet, reduce to medium heat, and stir constantly until mixture comes to a slow boil. Continue stirring until reduced by half. Place steaks on heated plates and pour sauce over steaks.
Serve immediately.