• 1–1½ tablespoons olive oil
• 4 fillet steaks, 170–225 g each
• 2 tablespoons brandy
• 1 teaspoon green peppercorns (washed)
• 1 teaspoon black peppercorns (mignonette, see note)
• 150 ml cream
• salt
• 2 teaspoons pink peppercorns

Heat a heavy pan until very hot, add oil and sauté the steaks to the required degree: approximately 3 minutes each side for medium rare, about 5 minutes each side for well done. Remove the steaks and leave to relax on a warm plate while you make your sauce.

De-glaze the pan with brandy, then flame or reduce. Add green and black peppercorns. Crush the green peppercorns slightly with a wooden spoon in the pan. Add the cream and reduce for a few minutes, then add the juices from the steaks on the plate. Season with salt and add the pink peppercorns; taste. Return the steaks to the pan and turn them in the sauce, then transfer to a warm plate and nap with the sauce. Serve at once.