Chop onion into small cubes and crumple peppercorns. Cut up meat into thin slices and season with salt. Heat oil in a fry pan and fry them. Lift out meat, add 1 tsp. butter and stew the onion until translucent. Add peppercorns, toast them for short time, pour over 2 tbsp. wine and stir in flour. Add gravy and wihipping cream, simmer for 5 minutes.
Boil down the rest of wine and brandy by half in a pot and stir in the pepper sauce. Bring to the boil then, fold in meat and meat sauce. Let it sit a little bit, add parsley and taste to check the seasoning.