4 beef tenderloin filets, 7 oz. each
2 tbsp. whole black peppercorns
4 tbsp. butter
1 c. brown sauce
3/4 c. heavy cream
1/3 c. brandy
Salt and pepper to taste

Place the peppercorns on a cutting board or counter and coarsely crush them with a heavy pot or bottom of a skillet.

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

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