Creating this luxurious filet mignon with peppercorn cream is straightforward when you follow these simple steps:

1. Prepare the Steaks: Remove the filet mignon from the refrigerator about 30 minutes before cooking to bring it to room temperature. Pat the steaks dry with a paper towel and season generously with salt and freshly ground black pepper.

2. Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until shimmering.

3. Sear the Steaks: Add the filet mignon to the skillet and sear for 4-5 minutes on each side for medium-rare, adjusting the time slightly for your desired doneness. Use tongs to rotate the steak for even cooking.

4. Add Butter: In the last minute of cooking, add the unsalted butter to the pan. As it melts, spoon it over the steaks to baste them for added flavor.

5. Rest the Meat: Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate covered loosely with foil.

6. Prepare the Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant.

7. Add Cream: Pour in the heavy cream and bring it to a simmer. Stir continuously to incorporate the flavorful bits from the skillet.

8. Incorporate Peppercorns: Add the whole peppercorns and Dijon mustard to the cream. Allow the mixture to reduce for 3-5 minutes until it thickens slightly.

9. Taste and Adjust: Season the sauce with salt as needed. Taste to ensure the balance of flavors is to your liking.

10. Serve the Dish: Place the rested filet mignon on plates and drizzle the peppercorn cream sauce generously over the top. Garnish with freshly chopped parsley for a pop of color.