Tenderloin Roast with Brandy Peppercorn sauce

Ingredients

• 1 whole Fillet / Tenderloin from The Ribeye Club
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1/4 cup finely chopped shallots
• 1 1/2 cups beef stock
• 3/4 cup whipping cream
• 1/4 cup brandy
• 2 teaspoons Dijon mustard
• 1 tablespoon brined green peppercorns, rinsed and drained
• 1 tablespoon finely chopped chives, plus more for garnish