Grilled Steak with Mustard Peppercorn Sauce

Place peppercorns in sturdy plastic bag and seal. With small skillet or heavy saucepan, pound to crush peppercorns coarsely. Spread on plate. Pat steaks dry; press evenly into peppercorns. Set aside.

Brush large heavy skillet with oil; cook steaks over medium-high heat, turning once, until well browned on both sides and rare inside, 6 to 8 minutes, or until medium, 12 to 15 minutes. Transfer to warmed plate; tent with foil and let stand for 5 minutes. Wipe out any peppercorns stuck to pan.

Drain off any fat from skillet and return to medium-high heat; cook butter and mushrooms, stirring often, until mushrooms are tender, very golden and liquid has evaporated.

Warm brandy in small saucepan over low heat; ignite with long match. Pour over mushrooms. When flames die down, pour in cream; bring to boil. Boil until slightly thickened, about 2 minutes. Stir in mustard; heat through.

To serve, slice steaks across the grain; fan over warmed plates. Ladle sauce over top.