Melt the butter and add oil to a pan over medium high heat. Quickly brown the beef in the hot fats.

Remove the beef once browned and add the diced onion and sliced mushrooms. Add a pinch of salt to taste and help the veggies give up their liquid.

Add the peppercorns and brandy being careful because it may ignite while the alcohol burns off. Allow to cook off for a few minutes.

Add the beef back to the pan with enough broth to almost cover the meat. Braise over low heat and simmer for about an hour until meat is tender.

When meat is tender add heavy cream and continue to cook allowing the sauce to reduce until nappe (coats the back of a spoon).

Serve with egg noodles over mashed potatoes with horseradish.