Christmas Filet Mignon

Step 1 -Season the filets with the salt on all sides.

Step 2 -Coat all sides of the filets with the crushed peppercorns.

Step 3 -In a heavy skillet over high heat, add the olive oil and the butter and cook, while stirring occasionally, until the butter is melted and no longer is foaming.

Step 4 -Gently add the filets to the butter mixture and cook, flipping them once, until they reach an internal temperature of 130 degrees F for medium-rare, about 3 minutes 30 seconds per side.

Step 5 -Transfer the filets to a platter and immediately cover them tightly with foil.

Step 6 -Allow the filets to rest until they come up to an internal temperature of 135 degrees F for medium-rare, about 6-7 minutes.

Step 7 -In the same skillet used to cook the filets over medium heat, add the beef broth and using a wooden spoon, scrape the bottom of the pan to release the browned bits.

Step 8 -Add the heavy cream to the beef broth and whisk to combine.

Step 9 -Allow the beef broth mixture to simmer, while whisking occasionally, until it is reduced and thickened into a sauce, about 6-7 minutes.

Step 10 -Serve the filets with the sauce.