Steak Au Poivre - cooking recipe

Ingredients

2 Tbsp. black peppercorns
2 tsp. white peppercorns
2 tsp. dried greed peppercorns
2 tsp. fennel seeds (optional)
4 boneless sirloin shell steaks (3/4 lb. each, about 1 1/4 inches thick)
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
1/4 c. plus 2 Tbsp. heavy cream
1/4 c. cognac or brandy
Salt and freshly ground pepper

Preparation

In a heavy duty plastic bag or 2 sheets of waxed paper, crush all peppercorns and fennel seeds coarsely, using the bottom of a heavy skillet, or rolling pin.
Pat steaks dry and coat both sides with peppercorn mixture.