Filet mignon with green peppercorn sauce

• 15 grams unsalted butter
• 20 ml brandy
• 1 tbsp mustard
• 2 beef tenderloins (200g each ca.)
• 1 tbsp green peppercorn in brine
• 200 ml double cream/heavy cream

1. (Optional) Use butcher's twine to tie up the tenderloins in a round shape, this will help them cook evenly
2. Crush 3/4 of the peppercorns with a meat hammer or a rolling pin
3. Press peppercorns on the tenderloins, both sides.
4. Save some of them for later.
5. Melt butter on a frying pan and cook tenderloins as you like it.
6. I like them medium, 4 minutes each side
7. Keep the tenderloins warm (on a hot plate or under an aluminum foil)
8. Pour brandy and mustard in the same frying pan you used before
9. Stir and cook on low heat for 1 minute
10. Add double cream and the green peppercorns you saved before
11. Cook on low heat until thicken
12. Put the tenderloins in the frying pan with the sauce you just made, few seconds are enough

butter, brandy, mustard, beef, green peppercorn, cream

Taken from cookpad.com/us/recipes/341906-filet-mignon-with-green-peppercorn-sauce (may not work)