When I lived in Paris all those years ago, in a small 5th floor walk-up just off the rue Montorgueil, square in the center of Paris, I used to cook for a group of Parisian friends on weekends. One of the things we all enjoyed eating was French steak au poivre — steak with a black pepper and cream sauce — with sauteed potatoes and a green salad.
Because my budget wasn't really regal, I often made the steaks with ground beef. It was more tender than real steak selling at the same price, and the butcher would grind the meat when you ordered it, so you cold see what cuts of beef he was using. It was always very lean.
First you coat the raw steaks with a good amount of cracked black pepper and let them rest for an hour or more to absorb the flavor. Then you sear them on high heat in a frying pan, and you take them out and let them rest while you make the sauce. Deglaze the pan with a little bit of cognac or white wine, put in a spoonful of Dijon mustard, and then add a few tablespoons of cream and stir it all together. Taste for salt. You can make as much or as little sauce as you want.