Steaks with Peppercorn Sauce

I made this last night for Kevin's birthday dinner...it was yummy! And the easiest way to make a steak -- I don't think we will ever grill them again! I do think on the sauce I would use 1 T of mustard instead of the 2 T it calls for, but it was good fixed as is.

Thanks Pioneer Woman!

Ingredients
■2 whole Beef Fillets Or Other Good Steaks
■2 Tablespoons Butter
■Kosher Salt And Freshly Ground Pepper
■2 Tablespoons Dijon Mustard
■¼ cups Brandy
■2 Tablespoons (additional) Brandy
■½ cups Heavy Cream
■1 Tablespoon Good Peppercorns, Crushed
Preparation Instructions
Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.

Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.

Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.

Spoon sauce over steaks and serve.