Tuscan Beef Fillets with Green Peppercorn Sauce (Filetto di manzo al pepe verde)
One of my favorite restaurants in Florence is Trattoria Il Giova, a tiny, welcoming place in Borgo La Croce, near Piazza Sant'Ambrogio, and every time I visit I make sure to have dinner there at least once. I've never tried anything there that failed to please, but one of my favorite secondi (main dishes) on their menu is the Filetto di manzo al pepe verde (Beef Fillet with Green Pepper). It's an incredibly simple and quick (you can have it on the table in 15 to 20 minutes) yet immensely satisfying dish: a melt-in-your-mouth tender cut of grilled beef tenderloin served with a creamy, piquant pickled green peppercorn sauce. The sauce is great over either pan-cooked or grilled fillets. The peppercorns used in Tuscany are pickled (fresh green peppercorns preserved in a brine solution), but you may use dried peppercorns if you have trouble finding pickled. See some other suggestions for varations after the recipe method, below.
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