1. Put on the Heat a pan and dust the fillet in the flour; add oil and butter in the pan and sear and caramelize all sides of the fillet.
2. Deglaze with the brandy, remove the fillet from the pan.
3. Add the peppercorns and cream to the reduced brandy, put back in the Fillet, add half the stock and cook for a further 7 minutes, adding more stock if gets too sticky.
4. Add the mustard to the sauce, remove the fillet, get the sauce to the thickness you like and serve with roasted potatoes and a bit of watercress.
