Beef fillet with red pepper, purple mustard and Grappa

2 fillet of beef of 200 g each
100 ml cream
200 g butter
1 tablespoon pink pepper
1 tablespoon purple mustard (replaceable with Ancienne mustard, with grains)
1 shot aged Grappa
Salt

Tie the beef fillets with kitchen twine to keep the shape.
Coat the fillets with pink pepper and brown them in the butter for 1-2 minutes on high heat: remove the meat from the pan and keep warm.
Soften the gravy with Grappa, pour the cream and add the mustard, cook a few minutes and season with salt.
Arrange the fillets in the heated platter and cover them with hot sauce.