Steak Au Poivre with Brandy
4 (8-ounce) filet mignon
1/2 cup fresh green, white, red, and black peppercorns (mixed- for added flavor)
1/2 cup brandy
2 1/2 cups heavy cream
2 tablespoons country-style Dijon mustard
1 teaspoon salt
3 T olive oil
3 T butter
Juice of 1 lemon
1 cup dry red wine
1 tsp. Worcestershire sauce
5 sprigs parsley
1 T snipped chives
Crack peppercorns using a mortar and pestle or grinder (cracked pepper pieces should be large and coarse; do not use ground pepper), and spread onto a plate.
Press both sides of steaks into the pepper.
Let stand 30 minutes.
Pour brandy into a heavy, 2-quart saucepan. Carefully heat brandy over very low heat, and simmer until reduced in volume by half. (Do not use high heat; do not boil; do not leave stove unattended.)
Add remaining ingredients, whisking together; cook just until mixture bubble.
Coat steaks in oil and grill steaks to medium rare or your preference (the pepper will smoke quite a bit, so outdoor preparation is recommended).
Serve with sauce over the top.