Bison Peppered Hanger Steak
2 tablespoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons dried green peppercorns
2 teaspoons fennel seeds
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
In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper, crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet.
Pat steaks dry and coat both sides with salt and peppercorn mixture.
In a 10 inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 2 to 3 minutes on each side for medium rare.
Transfer to plates and cover to keep warm.
Pour of any excess oil from skillet and add shallots and 1/2 cup of broth and deglaze pan.
Add cream and Cognac.
Boil mixture, scraping up browned bits, until sauce thickens and coats the back of spoon, about 1 minute.
Finish sauce by whisking in mustard.
Taste and season sauce with salt, if necessary and spoon over steaks.