Peppercorn Gravy

Directions

1. 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. 2
   Add shallots and minced garlic to pan and sautee in grease for 1 - 2 minutes, until softened.
3. 3
   Deglaze with cognac, scraping up bits which cling to the skillet.
4. 4
   Add beef broth and pepper corns, bring to a boil.
5. 5
   In a small bowl, combine heavy cream and starch, mix together.
6. 6
   Whisk cornstarch mixture into sauce and simmer until lightly thickened.
7. 7
   Whisk in mustard, and pour remaining steak juices from the plate they are resting on into your pan!