4 slices beef filet, weighing 8-10 ounces (200-250 g) each
1/4 cup (60 ml) brandy
2 tablespoons olive oil
1/4 cup (50 g) unsalted butter
1/2 cup (125 ml) heavy cream
4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, or a mixture)
Salt and pepper to taste
Grind three tablespoons of the peppercorns, ideally in a mortar, or a blender.
Heat the olive oil and butter, and sear the filets on both sides, then reduce the flame and cook them until they to your liking. Remove meat and put on a heated platter.
Pour the brandy into the pan, light it, and gently stir until the flames are out. Stir in the cream (slowly) and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the filets.