Steak Au Poivre Vert - cooking recipe

Ingredients

6 tenderloin (I use filet Mignon) or 6 steak fillets (I use filet Mignon)
2 cups heavy cream
1 -2 tablespoon oil
2 beef bouillon cubes
1 tablespoon fresh lemon juice
1/2 teaspoon salt
3 tablespoons dry sherry
1/2 cup brandy
4 tablespoons green peppercorns, rinsed and drained

Preparation

In a heavy saucepan over medium-heat cook cream, stirring fairly frequently until reduced to approximately 1 cup.
(Be sure to use a large enough pan as this bubbles up and will overflow pan if you are not careful).
The cream should be thick.
When it is, set in refrigerator.
In skillet large enough to hold the filets in a single layer, heat oil until it is hot.
Cook steaks for 3 to 4 minutes per side and then set aside and keep warm (I put them in oven at low temperature).
Pour off excess fat from the skillet and deglaze with brandy; set aside.
To the cream, add bouillon cubes, lemon juice, salt and sherry.
Stirring constantly, bring to a boil.
Remove from heat and add deglazing liquid along with the peppercorns.
Reheat and pour a small amount over each steak.
Serve remaining sauce in a gravy boat.