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Prepare the Steaks: Season both sides of the steaks generously with salt and cracked black peppercorns.
Cook the Steaks: Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness. Remove the steaks and set aside.
Make the Sauce: In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant. Stir in the heavy cream, Dijon mustard, and beef broth. Let the sauce simmer for 2-3 minutes until thickened.
Serve: Place the steaks back in the skillet to coat them with the creamy sauce. Serve with a garnish of fresh parsley. Enjoy with mashed potatoes or your favorite side!
