Cut the beef fillet into thick slices and season with pepper, salt and paprika. Heat oil in a pan. Fry the beef fillets in the pan for 3 minutes on each side if you want it bloody. If it only wants pink inside, you have to wait until it sweats a little on each side. Remove the fillets from the pan.
Deglaze the frying stock with the cognac, add the cream and let everything simmer a little. Stir in peppercorns and season the sauce with salt.
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