Prepare the Steaks:
1. Season the filet mignon steaks generously with salt and black pepper.

**Sear the Steaks:**
2. Heat olive oil in a heavy skillet over medium-high heat. Add the steaks and sear until well-browned on both sides and cooked to your desired doneness, about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and keep warm.

**Make the Shallot Peppercorn Cream Sauce:**
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the finely chopped shallots and sauté until soft and translucent, about 2-3 minutes.
4. Add the crushed black peppercorns and cook for another minute.
5. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Stir in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with salt to taste.

Serve:
7. Place each seared filet mignon steak on a plate and generously spoon the shallot peppercorn cream sauce over the top.

 Nutritional Information:

– Prep Time: 10 minutes
– Cooking Time: 20 minutes
– Total Time: 30 minutes
– Calories: 720 kcal per serving
– Servings: 4 servings