2 pounds beef round
1 Tablespoon oil
1 Tablespoon black peppercorns, crushed
1 Tablespoon green peppercorns, crushed
1 Tablespoon butter
1/2 teaspoon garlic, minced
1 cup heavy cream
1 1/2 teaspoons dijon mustard
1/2 cup red wine
1/4 cup brandy
salt
2 Tablespoons fresh parsley, chopped

Remove fat from steak. Combine peppercorns, butter and garlic. Spread evenly on both sides of the steak. Heat the oil in a heavy skillet over medium-high heat. Add the steak and brown on both sides to desired degree of doneness. Allow 5 minutes for rare and 7 to 8 minutes for medium rare. Place on serving platter and keep warm. Add the wine and brandy to the pan. Cook over high heat, scraping all the particles off the bottom, until reduced to 1/4 of a cup. Add the cream and mustard, continue cooking until further reduced and is the thickness of gravy. Just before serving stir in the Parsley. Cut the steak diagonally across the grain into thin slices pour gravy over the top and serve immediately.