Place peppercorns in press-closure baggie. Crush with a hammer. Lightly coat both sides of steaks with peppercorns.

Heat oil in large skillet. Saute steaks over medium-high heat until rare or medium rare (3-4 minutes per side). Remove from pan and discard oil.

Return steaks to pan, add 1/3 cup cognac. Cook over high heat until cognac is reduced to about 3 tablespoons. Remove steaks to serving platter and keep warm. Add cream to pan; cook and stir over high heat until cream boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over steaks and serve.

Tenderize emu with tenderizing mallet and slice 1/8"-1/4" thick. Place slices in bowl with egg. In another bowl, combine salt, pepper and bread crumbs. Dredge meat slices in the bread crumb mixture and saute in butter for approx. 3 minutes on each side, or until lightly browned. Do not overcook. Remove meat from skillet and set on absorbent paper to drain excess butter. Serve with sauteed mushrooms and fettucine alfredo