FILET MIGNON AU POIVRE

You'll need:
2 tablespoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons dried green peppercorns
2 teaspoons fennel seeds
2 filet mignons (or feel free to use another cut!)
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

(I found the white and green peppercorns at Whole Foods)

Directions:
In a ziploc, crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and the peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks to your desired doneness (is that a word??). Transfer to plates and tent foil over them to keep warm.

Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens, about 1 minute. Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks. YUM!!