Filet Mignons with Pepper Cream Sauce

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

Season 4 filet mignon steaks generously with salt. Sear 3–4 minutes per side for medium-rare. Transfer to a plate.

In the same skillet, toast 50g coarsely ground black pepper over medium heat for 1 minute, stirring constantly.