Peppercorn Gravy

I went searching for this after having fallen in love with it at Del Frisco's steakhouse. This recipe came from the Food Network, but I tweaked it a bit to make it easier!

• Ready In: 20 mins
• Serves: 6
• Yields: 2 cups

Ingredients

•  pan juices, from steak
• 1⁄3 cup  minced shallot
• 3  garlic cloves, minced
• 1⁄4 cup cognac
• 1 (8 ounce) can beef broth
• 1  tablespoon black peppercorns, coarsely crushed
• 1⁄3 cup heavy cream
• 4  tablespoons cornstarch
• 2 -3  teaspoons Dijon mustard

Directions

1. Put about 1 tablespoon of steak grease (if you don't have any yet, I used bacon grease I had in the fridge and it worked just fine) in the bottom of a pan.
2. Add shallots and minced garlic to pan and sautee in grease for 1 - 2 minutes, until softened.
3. Deglaze with cognac, scraping up bits which cling to the skillet.
4. Add beef broth and pepper corns, bring to a boil.
5. In a small bowl, combine heavy cream and starch, mix together.
6. Whisk cornstarch mixture into sauce and simmer until lightly thickened.
7. Whisk in mustard, and pour remaining steak juices from the plate they are resting on into your pan!