1 tbsp. oil
1 tbsp. butter
6 tbsp. brandy
2 tbsp. minced shallots
2 tbsp. green peppercorns (1 tbsp. crushed)
2 - 3 tbsp. dijon mustard
1/2 tsp. tarragon
3/4 c. heavy cream
2 tsp. cornstarch, thickened with water
2 - 3 filet mignon or boneless top sirloin

Roll steaks in crushed peppercorns, cook in 1 tablespoon oil until almost done. Add brandy, light, and let it burn out. Remove steak, keep on warm platter in oven. Do not over cook. In the same skillet add butter, saute for approximately 5 minutes, add cream last. Don't let it boil; salt to taste. Pour sauce over steaks (thicken to preference).