Filet Mignons with Pepper Cream Sauce

Heat 5 g olive oil in a large skillet over medium-high heat until shimmering.

Season 4 filet mignon steaks with salt and pepper, then sear 3–4 minutes per side until medium-rare. Transfer to a plate.

In the same skillet, toast 50 g coarsely crushed black peppercorns over medium heat for 1 minute until fragrant.