In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.

Add the lamb filet and coat well on all sides.

Prick lightly with a sharp fork.

Cover and marinate in the refrigerator for 1 hour.

Melt butter in a medium saucepan over medium high heat.

Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.

Serve with salad, tomatoes and French fries.