4 tsp. butter, divided
1 yellow bell pepper, sliced thin
4 filet mignons, 1 1/2 inch thick
1 1/2 tsp. black peppercorns, cracked
2 tsp. brandy
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
Salt & pepper
1 tsp. olive oil
1/2 c. heavy cream

In a skillet, heat 2 teaspoons butter and saute pepper slices until tender.

Sprinkle filets with salt and press cracked peppercorns into both sides. In a skillet, heat 1 teaspoon butter and olive oil and saute steaks for 5 minutes on each side. Remove steaks. Keep warm.

Deglaze pan with brandy. Stir in heavy cream. Bring to a boil and reduce slightly. Add remaining tablespoon butter in pieces and season with salt and pepper. Place pepper slices on serving dish. Arrange steaks on top and pour sauce over.