Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 tablespoon black peppercorns

　　1 teaspoon white peppercorns

　　1 teaspoon dried green peppercorns

　　1 teaspoon fennel seeds

　　2 boneless shell steaks (3/4 pound each, about 1 1/4 inches thick)

　　1 tablespoon unsalted butter

　　1 tablespoon vegetable oil

　　3 tablespoons heavy cream

　　2 tablespoons Cognac or brandy

　　

Step 1

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

　　

Step 2

Pour off excess fat from skillet and add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Season sauce with salt and spoon over steaks.