Steak au Poivre

To make crème fraîche, combine creams in a metal or glass mixing bowl with a whisk. Preheat oven to 350°F. Season steaks with salt and pepper, heavy on the pepper. Let fillets sit until they reach room temperature. Heat pan to medium high, and add one tablespoon of butter. Sauté steaks for about four minutes on each side. Pour rum into sauté pan, and using a long match, light liquid to flambé the filets. Remove the steaks, and reduce heat to low. Place steaks on a sheet pan, and cook in oven for four minutes. Add remaining butter to the sauté pan using a whisk to help it melt. Add crème fraîche and dijon mustard and let simmer until it thickens; no more than four to five minutes. The sauce should be ready by the time the steaks come out of the oven. Serve with sauce on top.