Brandied Beef Fillet

4 beef fillet mignon steaks, cut 1-inch thick 1 tablespoon vegetable oil 1 teaspoon cracked black pepper 2 tablespoons butter 2 tablespoons brandy or cognac 3/4 cup water 1/2 cup milk 1 (1.2-ounce) package classic brown gravy mixBrush steaks with oil. Sprinkle both sides of steaks with cracked pepper; press pepper into meat.Heat large skillet over medium-high heat until meat will sizzle briskly as it touches pan. Add steaks; brown about 4 minutes on each side or until desired doneness. Remove; keep warm.Reduce heat to medium. Add butter to skillet and heat until melted. Add brandy, water, milk and gravy mix. Stirring constantly, bring to a boil; reduce heat and simmer 1 minute. Serve sauce over steak.Makes 4 servings.