Melt the butter in a large non-stick pan, wide enough to comfortably hold all the pieces of meat without overlapping.
Meanwhile, lightly crush some of the green peppercorns using the bottom of a glass.
Add the pepper to the butter and let it infuse for a minute.”
Gently press the meat fillets, then place them in the pan and sear them on all sides.”
Deglaze with the brandy and let it evaporate.
When the meat is almost cooked to your liking, add the cooking cream.
Add the mustard and a handful of whole green peppercorns as well.
Finish cooking the meat, turning it occasionally, and let the sauce thicken.
Season the meat with salt to taste, then plate the green pepper fillet with its delicious sauce.
