Pan-Fried Steak in Cognac-Peppercorn Sauce

Name: Pan-Fried Steak in Cognac-Peppercorn Sauce
Yield: Makes about 3 cups
Ingredients: 2 tablespoons (1/4 stick) unsalted butter; 2 shallots, finely chopped; 1 teaspoon drained green peppercorns in brine; 2 cups low-salt chicken broth; 1/2 cup Cognac or brandy; 1/4 cup whipping cream; 2 tablespoons olive oil; 1 1 1/2-pound top sirloin steak (about 1 inch thick)