Peppercorn Steaks with Noodles and Cabernet Sauce

4 Servings

2 teaspoons whole black peppercorns, crushed
2 teaspoons drained green peppercorns in brine

4 4-ounce filet mignon steaks, fat trimmed
1-1/2 teaspoons olive oil

7 tablespoons brandy
1/3 cup finely chopped shallots
3 garlic cloves, minced
3/4 cup Cabernet Sauvignon or other dry red wine
2 teaspoons cornstarch mixed with 1 tablespoon water
1 tablespoon butter

12 ounces fettuccine

1/2 cup chopped fresh parsley

Combine black and green peppercorns; rub over both sides of steaks. Heat olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 2-1/2 minutes per side for medium-rare. Transfer steaks to plates; tent with aluminum foil to keep warm.

Return skillet to heat. Add brandy, shallots and garlic and cook 2 minutes. Add wine and boil until slightly reduced, about 5 minutes. Add cornstarch mixture and boil until thickened to sauce consistency, about 3 minutes. Whisk in butter.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.

Divide pasta among plates. Spoon sauce over steaks. Sprinkle with parsley and serve immediately.