Steak au Poivre

• 2 tablespoons black peppercorns
• 2 teaspoons white peppercorns
• 2 teaspoons dried green peppercorns
• 2 teaspoons fennel seeds
• 1 (1 1/2 to 2-pound) hanger steak, cut into 4 portions
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 1/2 cup beef broth
• 1/4 cup plus 2 tablespoons heavy cream
• 1/4 cup Cognac or brandy
• 2 teaspoons Dijon mustard
• Salt

1. In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet.
2. Pat steaks dry and coat both sides with salt and the peppercorn mixture.
3. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare.
4. Transfer to plates and cover to keep warm.
5. Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan.
6. Add cream and Cognac.
7. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute.
8. Finish sauce by whisking in mustard.
9. Taste and season sauce with salt, if necessary and spoon over steaks.

black peppercorns, white peppercorns, fennel seeds, hanger steak, unsalted butter, vegetable oil, shallots, beef broth, heavy cream, cognac, mustard, salt

Taken from www.foodnetwork.com/recipes/steak-au-poivre-recipe4.html (may not work)