Steak and Pepper Cream Sauce – Prepare the brown sauce first. It lends deep, rich flavor to the Pepper Cream Sauce. – Brown Sauce: yellow onion (chopped finely), shallot (chopped finely), olive oil, beef broth, white wine, Worcestershire sauce, Kitchen Bouquet (optional), butter, Steak and Pepper Cream Sauce: beef (steaks, 4-6 oz. filet mignon), salt (to taste), black peppercorns (ground fresh), olive oil, brown sauce (prepare in advance), brandy, heavy cream, salt and pepper (to taste), For the brown sauce, saute the onion and shallot in the olive oil.  When soft and tender, deglaze with the wine.  Add the broth and Worcestershire sauce, simmer to reduce.  Strain the onion and shallot out of the sauce.  Add the Kitchen Bouquet for color, if desired. Add pat of butter and melt. Hold for the peppercorn sauce.; To prepare the steak, grind the black peppercorns into a plate.  Pat the steaks dry with a paper towel and lightly salt each steak.  Then roll each steak in the pepper on each side.  In a hot pan (we use an iron skillet), add the olive oil and lay the steaks in the hot pan carefully.  Cook to rare (or how you like it), then remove, cover to keep warm and set aside while making the pan sauce.; Now remove from the pan from heat and deglaze the skillet with the brandy and flambe.  This can be exciting, so stand back and keep a lid handy if needed!  Scape the bottom of the pan to incorporate the meat juices and pepper that was left behind.  Add the brown sauce and reduce to desired thickness.  Add the cream stirring constantly until heated.  Adjust the seasoning and pour over the steak.; –