Ingredients: Four medium Fillet Mignon steaks, Four tablespoons of butter, Two tablespoons of vegetable oil, Two tablespoons of green peppercorns, One third cup of brandy, One quarter cup of cream, One third cup of Glace de Viande (prepared ahead).

Melt two tablespoons of butter and two tablespoons of vegetable oil in a large frying pan over medium high heat, Add fillets and cook, uncovered, until well browned on both sides, allow three to five minutes per side for rare. Remove and discard any fat. Deglaze with one third cup of brandy and flambé, shaking frying pan until flame subsides. Remove meat from pan and keep warm (retain meat bits and juices). Add peppercorns to pan along with a quarter cup of cream and one third cup of Glace de Viande. Boil until sauce reduces by half and large shiny bubbles form. Stir in two tablespoons of butter to finish off peppercorn sauce. Plate fillets in peppercorn sauce and serve.