2 tablespoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons dried green peppercorns
4 boneless shell steaks (3/4 pound each, about 1 1/4 inches thick)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
4 tablespoons shallots
1/4 cup, plus 2 tablespoons heavy cream
1/4 cup Cognac or brandy
Salt and freshly ground black pepper

In a heavy-duty seal-able plastic bag or between 2 sheets of waxed paper, crush all peppercorns using the bottom of a heavy skillet. Pat steaks dry and coat both sides with peppercorn mixture. Press crushed peppercorns into steak until completely covered. Let sit for 30 minutes.

In a 10-inch heavy skillet, heat butter and oil over medium heat until hot but not smoking and cook steaks for 4½ minutes on each side for medium rare. Season steaks with salt and transfer to plates.

Melt butter in skillet and add shallots. Add a splash of cognac, cream and 1 teaspoon crushed peppercorns. Bring to boil and reduce sauce, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Serve steak topped with sauce.