Instructions:
Prepare the meat
Take the beef filets out of the fridge about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season both sides lightly with salt.
Sear the filets
In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the filets and sear for about 2–3 minutes on each side for medium-rare (adjust to your preferred doneness). Remove the meat from the pan and let it rest on a plate, covered loosely with foil.
Deglaze with brandy
With the skillet still hot, carefully pour in the brandy to deglaze the pan. You can flambé the alcohol if you’re comfortable with it, or simply let it simmer for 1–2 minutes until reduced by half.
Make the sauce
Add the green peppercorns to the pan and stir gently. Pour in the heavy cream and mix well, allowing the sauce to thicken slightly over low heat for 2–3 minutes. Taste and adjust seasoning if needed.
Finish and serve
Return the filets to the pan for a minute to reheat and coat with the sauce. Serve immediately, spooning the rich peppercorn sauce over each filet.
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