- Preheat the oven to 200°C (high temperature).
- In a large skillet, combine half the oil and the olive oil and heat over high heat.
- When hot, add the steaks to the skillet and let them brown for 2 minutes without moving. Flip the medallions, preferably using kitchen tongs to avoid piercing the meat and losing juices, and brown the other side for another 2 minutes.
- Using the tongs, hold the steaks and position them side by side to brown the edges for 1 minute, rotating until all sides are browned.
- Remove the steaks from the skillet and transfer them to a baking dish. Place in the oven for 16 minutes (for medium doneness).
- Without washing the skillet, add the white wine and heat over low heat. Use a spoon to scrape the bottom of the skillet so that the meat residue is absorbed into the sauce. This process is called deglazing.
- Place the peppercorns on a cutting board and coarsely chop them with a knife.
- Add the brandy, chopped peppercorns, and fresh cream to the skillet. Let it reduce for about 10 minutes, until the sauce starts to thicken. Set aside.
- Remove the steaks from the oven. Add the liquid that formed in the baking dish to the pepper sauce and mix well.
- Pour the warm sauce onto the bottom of four plates and arrange the sliced steaks on top of the sauce.
