4 (8 oz.) beef tenderloin steaks
4 strips bacon
4 tsp. green peppercorns in brine
4 oz. heavy cream
1 tsp. Worcestershire sauce
2 oz. brandy
4 lg. mushroom caps
2 oz. cooking oil
4 slices ripe tomato
Salt and pepper as required
Thyme, as required
Dijon mustard, as needed

Wrap each filet with bacon strips and season each with salt, pepper, thyme, and Dijon mustard. Crush the green peppercorns into a paste and rub some into each steak, saving some for the sauce.

Heat large skillet with oil and cook the steaks until your desired doneness is achieved: 4 minutes each side for rare, 6 minutes each side for medium, 8-10 minutes each side for well done.

Remove cooked filets from the pan and add the remaining green peppercorn paste to the pan. Add the heavy cream and Worcestershire sauce and reduce liquid by 1/2. Add the brandy. CAUTION: Brandy will ignite if near an open flame. Simmer until flame is gone.

Place tomato slices on top of each steak and top with mushroom cap. Place steaks back in pan to heat up to serving temperature. Place steaks on plates and pour sauce over each and serve. Serves 4. (Prep and Cooking Time: 30 minutes)