In a shallow bowl, combine 2 tablespoons coarsely crushed black peppercorns, 1 & ¼ teaspoons coarse salt, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder. Sprinkle the seasoning mixture between (4) 6 ounce, 1-inch thick beef tenderloin filets on both sides.

Warm 2 tablespoons butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Swirl to coat and then gently place the steaks in the pan. Cook for about 3 to 3 & ½ minutes per side (an instant-read thermometer inserted into the center should read 130 degrees. See note below.) Transfer steaks to a platter, cover with foil and keep warm.

Add 1 large minced shallot to the pan and sauté until softened, then pour in ¼ cup brandy (or red wine) and deglaze the pan, scraping up any brown bits. Let the wine reduce by half.

Slowly whisk in a ⅓ cup low sodium beef broth, followed by 1 cup heavy cream and simmer the sauce until it's reduced and thickened, about 6 minutes.

Place the steaks back in the skillet, turn to coat with the sauce.

Serve with the remaining sauce and mashed potatoes and your favorite roasted green veggie, or our sheet pan roasted sweet potato supper!