4 pieces of cleaned filet, weighing 7 oz. each
2 tbsp. whole black peppercorn, cracked
4 tbsp. oil
1/4 c. blue cheese, crumbled
3/4 c. heavy cream
1 c. brown sauce
1/3 c. brandy
Salt to taste

Lightly salt the tenderloin, then roll them in the peppercorns, pressing down the pepper into the filets. Heat the oil in a large skillet, until very hot. Add the filets and cook over high heat for 2 minutes on each side or until desired doneness. Lift them out of the skillet and keep warm on serving platter while making the sauce.

Deglaze the skillet with the brandy and let it flambe. Stir in cream and blue cheese, scraping the bottom of the skillet to dissolve any meat glace. Add brown sauce and let reduce until desired consistency. Adjust seasoning. Pour over the tenderloin and serve immediately.