Preparation Time: 15 MIN
Total Time: 30 MIN
Wrap peppercorns in a clean dish towel and crush them. Transfer pepper to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.
Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to four warmed plates. Cover loosely with foil to keep warm while you prepare sauce.
Mix cream and stock and cook, stirring occasionally, until thick, 3–5 minutes. Season with salt and pour over steaks.
Recipe developed by Cheval Noir.