Pat pepper into both sides of the steak. Pour oil into a large skillet and set over medium heat; cook steak in hot oil for about 5 minutes on each side, or until steak reaches 160 degrees F (for medium). Place in a rimmed baking sheet, top with cheese, and cover with foil.
Preheat broiler to High.
Stir shallots, cognac, and crushed peppercorns into the skillet and turn heat to low. Add wine and broth. When mixture comes to a boil, simmer to reduce down to a sauce measuring about 1/2 cup--about 5 minutes.
While sauce is reducing, uncover the cheese-topped steaks and broil for about 3 minutes, just to slightly melt the cheese.