First, prepare the beef: Remove beef from refrigerator 15 to 20 minutes before cooking, depending on thickness, to take the chill off. Place the 2 tablespoons of peppercorns in the center of a wooden cutting board, and crush with the bottom of a heavy skillet to make a coarse to medium grind. Press the tops and bottoms of the filets into the peppercorns, making sure the pepper is distributed evenly. Press firmly to ensure the pepper sticks.

Heat the vegetable oil in the heavy skillet over medium-high heat. Add the filets when the oil is hot but not smoking. Cook filets for about 4 minutes on each side. Remove and let meat rest for medium rare, or continue to cook by placing pan in the oven at 400°F until the desired degree of doneness is reached. Remove fillets from the skillet and let rest, covered loosely with foil to keep warm. Do not clean skillet before making sauce.

To make the sauce, heat the olive oil over medium heat in the same heavy skillet the filets cooked in. Add salt, pepper, and shallots. Cook 3 minutes, stirring occasionally. Add brandy and sugar; cook for about 1 minute, stirring to scrape any browned bits off the bottom of the pan. Remove from heat. Whisk in yoghurt and flour, combining thoroughly until thickened. Pour sauce over warm filets and serve immediately.

Makes 4 servings.

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