Ingredients

¼ cup dry white wine

½ cup whipped cream

1 shallot, chopped

4-8 ounce fillets

2 tablespoons brandy

2 tablespoons green peppercorns, rinsed and drained

1 tablespoon peanut oil

1 tablespoon soft butter

1 teaspoon tomato paste

1 teaspoon Dijon style mustard

salt to taste

Method

• First of all, crush the green peppercorns, leaving aside just 1 tsp of it uncrushed.
• Now, mix the crushed peppercorns with butter and mustard.
• Then, spread this mixture on the both of steak and cover for refrigeration for about 2 hours.
• Take a heavy pan and sauté steak on it in oil till brown on both the sides.
• Then, remove the pan from the heat and sprinkle some brandy on it and ignite it.
• Pour juices to let go off the flame and then remove the steaks to a warm plate.
• Season the steak with salt.
• Take a bowl and mix tomato paste, wine and cream to form a sauce and also add the uncrushed peppercorns.
• Now, boil it rapidly while stirring it.
• Pour this prepared sauce over the steaks and serve hot.