Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon steaks and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced shallot and sauté for 2-3 minutes until softened.

Pour in the beef broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and let it reduce by half, about 3-4 minutes.

Stir in the heavy cream, crushed peppercorns, and Dijon mustard. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Taste and adjust seasoning with salt and pepper if necessary.

Serve the filet mignon topped with the peppercorn sauce and garnish with chopped parsley.