Steak Au Poivre - cooking recipe

Ingredients

1 Tbsp. black peppercorns
1 tsp. white peppercorns
1 tsp. dried green peppercorns
1 tsp. fennel seed
2 boneless shell steaks (3/4 lb. each, about 1 1/4-inches thick)
1 Tbsp. unsalted butter
1 Tbsp. vegetable oil
3 Tbsp. heavy cream
2 Tbsp. Cognac or brandy

Preparation

In a heavy-duty sealable plastic bag or between 2 sheets of wax paper, crush peppercorns and fennel seed coarse with bottom of a heavy skillet.
Pat steaks dry and coat both sides with peppercorn mixture.