Filet Mignons With Pepper Cream Sauce Recipe

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.