1 filets or other tender steaks
1 Tablespoon green peppercorns, rinsed and drained
1-1/2 teaspoon soft butter or margarine
1/2 teaspoon Dijon style mustard
1-1/2 teaspoon peanut oil or butter
1 Tablespoon brandy
salt
1 Tablespoon finely chopped green onion
1/2 teaspoon tomato paste
1/2 cup whipping cream
1 Tablespoons dry white wine
Set aside 1/2 teaspoon peppercorns. Crush remainder and mix to paste with butter and mustard. Spread over both sides of steaks. Cover and refrigerate up to 2 hours.
In heavy pan over moderately high heat cook steaks in heated oil or butter until well browned on both sides: 5-6 minutes per side for medium (but check, don’t just go by clock). Remove pan from heat. Sprinkle brandy over steaks and ignite; baste with juice until flames go out.
Remove steaks to warm dish and keep in oven at 200*. Sprinkle with salt.
Stir onion, tomato paste, cream and wine into pan in which steaks were cooked, scraping pan drippings into sauce. Boil rapidly, stirring frequently, until sauce is slightly thickened.
Pour sauce over steaks. Sprinkle with reserve peppercorns.
This is expensive but a Great Meal.