Peppercorn Filet

• 8 oz. Filet
• 1 oz. Cracked peppercorns
 • 2 oz. Brandy
• 2 oz. Heavy whipping cream
• Olive Oil, Salt to taste
• 2 Portobello Mushrooms
• 6 White Mushrooms
• 1 tsp. Rosemary

1. Coat one side of the filet with peppercorns and season with salt. Heat olive oil in a skillet on medium-high heat. Sear filet on both sides to desired temperature. If cooking medium to well done, place in oven to bring temperature up.

2. After removing filet from skillet, de-glaze the pan with brandy, stir in cream and reduce until desired consistency. Add salt to taste.

3. Sautéed mushrooms in olive oil on medium heat until al dente. Add rosemary, salt and pepper.