Coarsely crush the peppercorns in a mortar or grind them very coarsely in a mill.
Press onto the cut surfaces of the steaks. In a heavy skillet, heat the oil vigorously, fry the steaks in it for about 2 minutes on each side, then transfer to a flambé pan. Loosen the drippings with 3 tablespoons of water, reduce slightly and drizzle over the steaks. Warm the cognac in a ladle over the flame of a rechaud, for example from the fondue dish. Ignite over the flame and pour over the steaks while burning. While doing this, shake the pan gently. Arrange the steaks on 2 plates.
Stir creme fraiche into sauce, season with salt and pepper. Serve immediately. Serve with white bread.
