200 ml broth
2 teaspoon black pepper
150 ml cream
20 ml olive oil
Crush the peppercorns white and black. Distruibuirlos on each fillet and add sea salt
Heat the oil in a skillet and sear the fillets for 3-7 minutes according to taste (medium rare, medium or well done)
Pour the broth into the pan and reduce the heat and cognac. Add the cream and green peppercorns. Let the sauce reduce by half
Place the fillets in the pan to catch flavor. Serve.