Filet Mignons With Pepper Cream Sauce
Crushed peppercorns are applied to tender filet mignons before they are cooked to the ideal doneness and served with a velvety cream sauce to soften the peppery bite.

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.