Fillet with Peppercorn Sauce

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Steaks: 

8 whole beef fillets or other good steaks

Lemon pepper

Seasoned salt

Freshly ground black pepper

Melted butter

Sauce:

4 to 6 tablespoons tri-color peppercorns, crushed

4 tablespoons butter

1 beef bouillon cube

4 to 6 tablespoons Dijon mustard

1 cup brandy

1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)