Filetto di Capriolo Pepato

4 85 grams fillets of reindeer, cut from the leg or loin
salt
5 grams crushed peppercorns

olive oil

Season reindeer with salt and press crushed peppercorns into reindeer
so that they adhere to the meat.

Cover the bottom of a heavy cast iron skillet in oil and sear reindeer 
in hot oil on high heat for one minute per side (longer for well-done).

Remove reindeer from sillet and keep warm.

Pepper and Brandy Sauce
50 mL brandy
75 mL whipping cream
2 grams peppercorns, crushed

2 sprigs of watercress

Deglaze skillet with brandy.

Add cream and crushed peppercorns to brandy and reduce by simmering
on medium heat for 2-3 minutes.

Put reindeer on a warm serving platter or on warm plates.
Coat with sauce, garnish with sprigs of watercress and serve.