Ingredients:
4 filet mignon steaks, about 1.5 inches thick
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
3 tbsp whole peppercorns, crushed
1/4 cup brandy or cognac
1 cup heavy cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Fresh parsley, chopped for garnish
Instructions:
Prepare the Steaks: Liberally season the steaks with salt and the crushed peppercorns.
Cook the Steaks: In a heavy skillet, warm the olive oil over medium-high heat. Place the steaks in the skillet and sear each side to your preferred doneness—approximately 4-5 minutes per side for a medium-rare finish. Once done, transfer the steaks to a plate and keep them warm.
Deglaze the Pan: Pour brandy or cognac into the still-hot skillet to deglaze it. Scrape up the flavorful browned bits from the bottom of the pan. Take care as the brandy may ignite.
Make the Sauce: Lower the heat to medium. Add the heavy cream, Dijon mustard, and Worcestershire sauce to the skillet. Stir well and cook until the sauce thickens slightly, about 5-6 minutes.
Combine and Serve: Return the steaks to the skillet and coat them thoroughly with the sauce. Let them cook together for about one more minute to ensure the flavors meld.
Garnish and Serve: Plate the steaks, spoon the creamy peppercorn sauce over them, and sprinkle with chopped fresh parsley for a vibrant touch.
Prep Time: 10 minutes | 
Total Time: 30 minutes | 
Servings: 4
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