Wrap the fillet medallions with kitchen string.

Chop some of the green pepper and let it adhere to the meat together with the salt, on both sides.

In a pan, melt the butter with a little oil and the remaining pepper in grains and brown the meat two minutes per side.

Remove the meat from the pot, blend with the brandy, then remove from the heat and add the cream and mustard.

Put the fillet back in the pan and cook in the sauce.

Remove the string and serve.