Flambeed Peppered Filet Mignon With Vegetable Ribbons

Pap and I don't usually have steak at home. It's always been a treat that we save for going out to dinner. But today, it's a rainy day in Georgia. And there was noway I was going to venture out of the warm house. Instead, Pap helped me in the kitchen. The man is quite multi-talented. So he skillfully set about preparing the Flambeed Peppered Filet Mignon. This is a recipe that he has made several times, and also won first place in a cooking contest many years ago.

Ingredients:
4 filet mignon (4 to 6 ounce each)
4 teaspoon seasoned black pepper
1 small onion, minced
1 tablespoon butter
1 teaspoon salt
2/3 cup heavy whipping cream
3 tablespoons beef consomme
3 tablespoons brandy or rum

Directions:
Combine pepper and minced onion. Press pepper mixture into meat on both sides. In a skillet, heat butter until lightly brown. Add fillet mignons. Brown well on one side, about 5 minutes. Sprinkle lightly with salt. Remove filet mignon to a serving dish. Cover and keep warm. Add cream to skillet and scrape up brownings. Add beef consomme. Cook until reduce. Pour cream mixture into a bowl and set aside. Heat skillet again and add fillet mignon. Pour brandy over meat and ignite. Add cream mixture and let cook, for 1 to 2 minutes.