Elegant Filet Mignon with Creamy Peppercorn

1.

Preheat your oven to 400°F (200°C). Pat the filet mignon steaks dry with paper towels and season each side with salt and black pepper.

2.

In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the steaks for 3-4 minutes on each side until brown crust forms.

3.

Transfer the skillet to the preheated oven and roast the steaks for 5-8 minutes, or until they reach the desired doneness.

4.

Carefully remove the skillet from the oven and place the steaks on a plate to rest. Meanwhile, drain excess oil from the skillet.

5.

Return the skillet to medium heat. Add brandy and simmer the liquid until almost evaporated, stirring with a wooden spoon.

6.

Pour in heavy cream, add green peppercorns and Dijon mustard, stirring constantly. Simmer for 5-7 minutes until creamy and slightly thickened.

7.

Return the steaks to the skillet to coat them with the sauce. Serve immediately, garnished with freshly chopped parsley.