For the pepper cream sauce, pour the leftover meat stock from the pan (from browning the meat) with a little water. Separately, make some clear soup, add a sprig of rosemary, whole and crushed peppercorns, and a clove of garlic (pressed) and bring to a boil. Then add the meat stock and simmer gently. Then add some whipped cream. Season to taste with salt, pepper and whipped cream (it already has a certain spiciness due to the soup). When the meat (main course) is ready, pour the simmering sauce through a sieve and serve.