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Allow the steaks rest at room temperature, covered, for about 30 minutes.
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Crack the peppercorns using the bottom of a heavy pan or by placing them in a plastic bag and pounding with a meat mallet.
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Season both sides of the steaks with salt and press in cracked peppercorns generously.
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Heat a large, heavy sauté pan over medium-high heat and add the grapeseed oil. Sear the steaks until caramelized, 3 to 5 minutes. Flip the steaks over, and cook to the desired degree of doneness. An internal temperature of 125º to 130º is ideal for medium rare. Remove the steaks from the pan and allow to rest, covered, while making the pan sauce.
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Discard any fat from the sauté pan and wipe clean. Place the pan over medium-low heat and add the butter. Gently sauté the shallots until aromatic, 1 to 2 minutes.
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Deglaze the pan with the cognac scraping up brown bits of fond from the bottom of the pan.
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Whisk in the mustard, chicken stock and cream. Increase the heat to medium high and simmer until reduced and thickened, about 5 minutes. Season with salt to taste.
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Serve the steaks drizzled with the sauce.
