Filetto al Pepe Verde

Though one can put all sorts of things on steaks, the bottled sauces one finds in the US really haven't caught on in Italy. What one does often encounter is this simple sauce made with pickled green peppercorns. To serve 4 you'll need:

• 4 slices beef filet, weighing 8-10 ounces (200-250 g) each
• 1/4 cup (60 ml) brandy
• 2 tablespoons olive oil
• 1/4 cup (50 g) unsalted butter
• 1/2 cup (125 ml) heavy cream
• 4 tablespoons pickled green peppercorns (you can also use pink peppercorns if you want, or a mixture)
• Salt and pepper to taste

Begin by coarsely grinding three tablespoons of the peppercorns, ideally in a mortar, though a blender will work.
Heat the olive oil and butter, and sear the filets on both sides, then reduce the flame and cook them until they reach the stage of doneness you prefer, at the most 10 minutes in all. Remove them to a heated platter.
Pour the brandy into the pan, light it, and gently stir until the flames have gone out. At this point stir in the cream (add it slowly) and the peppercorns, season the sauce to taste with salt and pepper, and spoon it over the filets. The wine? A Pinot Nero, perhaps. In any case, enjoy!