Veal Tenderloin with Brandy-Peppercorn Cream Sauce

2 veal tenderloin, 10-12 oz each
2  Tbs Butter, divided
1 Tbs Chopped Shallots
8 oz Heavy Cream
1 oz Strauss Veal Demi Glace
1 oz Green Peppercorns
5  oz  Brandy
Kosher salt, to taste
Fresh cracked black pepper, to taste

Veal

1. Heat oven to 375 degrees. Heat a large stainless steel sauté pan over medium high heat.
2. Season the veal with kosher salt and black pepper.
3. Add a couple of Tbs of olive oil to one pan and heat until smoking.
4. Add the veal to the pan and sauté on all sides until browned on all sides about 3-4 minutes, adding 1 Tbs of the butter, sage and thyme the last minute of sautéing.
5. Place the veal in the oven for 2-4 minutes or desired doneness. Remove from the pan and hold on the side. Discard all cooking fat from the pan.
6. Add 1 Tbs of butter and shallots to sauté pan and sauté 30 seconds.
7. Add the green peppercorns and sauté for another 30 seconds. Deglaze with brandy – be careful of the flames!
8. Add the cream and demi glace and reduce until thick enough to coat the back of a spoon, about 3-5 minutes.
9. Take the veal and slice, placing a few slices on each plate with some potato puree, drizzle the sauce over the veal. Serve and Enjoy!