Peppered Steak with Two Mustard Cream Sauce

2 boneless strip steaks, about 10 ounces each
2 tbsp cracked black peppercorns
1 tbsp OOO Olive Oil or other olive oil
1 tbsp dry white wine or dry vermouth
1/2 cup heavy cream
1 tbsp smooth Delouis fils Dijon Mustard or other French Dijon
1 tbsp Plochman's Natural Stone Ground Mustard or perhaps a French Coaurse Grained Mustard

Trim the steaks and press the cracked peppercorns into each side of the steaks. (They can rest, covered in the refrigerator, for up to four hours.) Heat a sauté pan and add the oil. Sear the steaks on both sides and then cook to desired degree. Remove the steaks to a warm platter. Pour off any excess oil or fat from the sauté pan. Over high heat, add the wine or vermouth, scraping the pan. Add the heavy cream and boil vigorously, scraping the pan continuously, until the cream is reduced by about half. The cream should be thick enough to coat the spoon. Remove from the heat and stir in the mustard. Spoon the sauce over the steaks and serve immediately.