Four-Peppercorn Filet Mignon

• 2 tablespoons pink peppercorns, lightly crushed
• 2 tablespoons green peppercorns, lightly crushed
• 2 tablespoons white peppercorns, lightly crushed
• 2 tablespoons black peppercorns, lightly crushed
• 2 teaspoons kosher salt or 2 teaspoons other coarse salt
• 2 tablespoons olive oil
• 32 ounces filet mignon steaks, trimmed of excess fat
• 6 garlic cloves, minced
• 12 cup brandy or 12 cup cognac
• 1 cup heavy cream

1. Combine the peppercorns, salt, and olive oil in a shallow dish; mix well.
2. Coat each piece of meat with this mixture, taking care to coat both sides equally.
3. Set a nonstick skillet that is just large enough to accommodate the steaks over high heat.
4. When the skillet is hot, add the steaks.
5. Reduce the heat to moderately high and cook on the first side for 2 to 3 minutes.
6. Carefully flip the steaks and continue cooking on the other side.
7. The total cooking time depends on how you like your meat cooked.
8. I suggest medium rare.
9. Remove the steaks to a large platter and keep warm in a low oven while you prepare the sauce.
10. Remove the leftover peppercorns and oil from the skillet and return it to the heat.
11. Add the garlic and brandy to the skillet and cook over high heat for 1 minute.
12. Add the cream and cook over high heat, stirring all the while, until it is thick enough to coat the back of a spoon, 3 to 4 minutes.
13. Drizzle the sauce over the meat and serve immediately.

pink, green peppercorns, white peppercorns, black peppercorns, kosher salt, olive oil, filet, garlic, brandy, heavy cream

Taken from www.food.com/recipe/four-peppercorn-filet-mignon-464407 (may not work)