Creating this luxurious dish is easier than you might think. Follow these simple steps to make Filet Mignon with Creamy Peppercorn Sauce:

1. Prepare the Steaks: Remove the filet mignon from the refrigerator and let them come to room temperature (about 15-20 minutes). Season generously with salt and freshly ground black pepper on both sides.

2. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until shimmering.

3. Sear the Steaks: Add the filet mignon to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your desired doneness. Remove the steaks from the skillet and let them rest on a plate.

4. Make the Sauce: In the same skillet, reduce the heat to medium. Add the butter and let it melt.

5. Add Peppercorns: Add the whole peppercorns to the skillet and cook for about 1 minute to release their flavors.

6. Incorporate Cream and Broth: Pour in the heavy cream and beef broth. Stir to combine and bring the mixture to a simmer.

7. Add Mustard: Stir in the Dijon mustard, allowing it to blend into the sauce. Cook for an additional 2-3 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.

8. Combine Steaks and Sauce: Return the filet mignon to the skillet, spooning the sauce over the steaks. Cook for another minute to heat through.

9. Garnish: Remove from heat, and sprinkle with chopped parsley for a fresh finish.

10. Serve: Plate the steaks, drizzling them generously with the creamy peppercorn sauce.