Filet Mignons with Pepper Cream Sauce

Place the peppercorns into a shallow bowl.

Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter.

Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side.

An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Remove the steaks to platter, and cover tightly with foil.

Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet.

Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes.

Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.