1 beef fillet (about 24 ounces)
3 cloves garlic, cut into thirds
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon mustard seeds, optional
1 tablespoon black peppercorns, roughly crushed
1 tablespoon black peppercorns
1 tablespoon balsamic vinegar
1/2 cup cream
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