4 (1 to 1 1/2 inch thick) 4 oz. beef filets
2 c. beef broth
2 tbsp. butter
2 tbsp. peanut oil
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
1 1/2 tbsp. butter
2 tbsp. dried green peppercorns, crushed
2 tbsp. brandy
1/2 c. whipping cream
1 tbsp. Dijon mustard
2 tbsp. prepared horseradish
2 tbsp. shallots, chopped
Garnishes: red peppers, yellow peppers, green peppers, cilantro sprigs

Place beef broth in a heavy medium saucepan over medium-high and cook until liquid is reduced to 1/2 cup, about 15 minutes. Set aside, melt 2 tablespoons butter in heavy large skillet over medium-high. Add peanut oil, season with salt and pepper. Add to skillet and cook 2 minutes per side to sear, heat to medium and cook to desired degree of doneness. Transfer slices to heated platter. Cover and keep warm.

Clean skillet with paper towel. Add 1 to 1 1/2 tablespoons butter and melt over medium heat. Add shallots and melt peppercorns, saute 1 minute. Remove from heat. Add brandy. Ignite with match. When flames subside, add reduced broth and whipping cream. Boil until reduced to a thick sauce consistency stirring frequently, and scraping bits that cling to skillet, about 14 minutes. Stir in mustard and horseradish. Spoon sauce over steaks. Garnish serving dish with peppers. Serve hot. Number of servings: 4