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

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.

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. 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 streaks.

You can use peppercorn medley which has all three types of peppercorn, or use all black peppercorn is a pinch, just make sure total amount is the same.