Smash or break the peppercorns into a coarse consistency. Season your tournedos with salt and the crushed peppercorns and olive oil.

Heat a cast iron skillet or heavy bottom sauté pan over medium heat.

Lightly butter and season the crostini bread then toast the bread in the pan. Remove and set aside.

Once the pan is hot, add a touch of oil to help sear the steaks. Place all of the steaks in the hot oil and sear on each side for about 5 minutes on one side, and three minutes once flipped. For medium rare, they should temp at about 128 degrees. Remove the steaks from the pan and set aside.

Add shitake mushrooms to the pan and cook until slightly tender.

Turn off the heat and deglaze the pan with cognac. Turn the heat back on and tip the pan to ignite the cognac allowing the alcohol to “burn off” (if using an electric stove top you can light the pan with a long match stick or long lighter. Remove the mushrooms from the pan and set aside, lightly season with salt and pepper.

Add shallots and beef stock to the pan and let the beef stock come to a boil before adding heavy cream. Reduce the heavy cream until you have a nice thickened sauce then remove from the heat.

Divide the sauce between each plate, add two crostini to each plate then top each with a tournedo. Add the shitake mushrooms to the plate then garnish with chives.