2 tbsp. ketchup
3 tbsp. Dijon mustard
4-5 drops Worcestershire sauce
2 tbsp. green peppercorns (or pinch of cayenne pepper)
3 tbsp. butter
3 tbsp. olive oil
6 filet mignons, 3/4" thick
1/3 c. brandy
1/2 c. whipping cream
Salt

In small bowl, combine ketchup, mustard, Worcestershire and peppercorns. Melt butter with oil in large skillet. When butter foams, add meat. Cook over medium high heat 1-2 minutes on each side until lightly browned. Remove meat from skillet. Add brandy. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Add ketchup, mustard mixture and cream; mix well.

Return meat to skillet. Season with salt. Cook over medium heat to preferred doneness. Place meat on a warm platter. Spoon sauce over meat. Serve immediately. Makes 6 servings.