Poached Fillet of Beef with White Peppercorn Sauce

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For the beef:

1 1 3/4 pound fillet of beef, cut from the tournedos section

1 teaspoon freshly ground black pepper

1 teaspoon salt

For the poaching liquid:

10 cups dark beef stock

1 1/2 pounds leeks, washed, white and light green parts cut in coarse chunks

1/2 pound carrots, peeled and cut in coarse chunks

1 pound onions, peeled and cut in coarse chunks

1/2 pound white turnips, peeled and cut in coarse chunks

1 tablespoon whole black peppercorns

1/4 cup brandy

1/8 teaspoon ground clove

For the white peppercorn sauce:

1 1/2 cups dry white wine

1/2 cup coarsely chopped shallots

1 tablespoon white peppercorns

2/3 cup creme fraiche

1 egg yolk

1/8 teaspoon freshly grated nutmeg

For the white peppercorn garnish:

1/2 teaspoon white peppercorns, crushed coarsely with a heavy cleaver