Tender Peppercorn Steak in a Velvety Cream Sauce

Ingredients:

2 boneless ribeye steaks (about 1-inch thick)
2 tbsp olive oil
2 tbsp whole black peppercorns, coarsely cracked
Salt, to taste
1 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1 tbsp Dijon mustard
2 tbsp beef broth
Fresh parsley (for garnish)
Directions:

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