Filet Mignons with Pepper Cream Sauce

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

Season 4 filet mignons with coarsely ground black pepper; sear 3–4 minutes per side until medium-rare. Rest on a warm plate.

In the same skillet, add 50g coarsely ground pepper and toast for 30 seconds, stirring constantly.