Steak with Creamy Peppercorn Sauce

Prepare the Steaks:
Season the steaks generously with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat until hot.
Cook the Steaks:
Add the steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or to your desired level of doneness.
Remove the steaks from the skillet and set aside to rest.
Prepare the Creamy Peppercorn Sauce:
In the same skillet, reduce the heat to medium and add the butter.
Once the butter is melted, add the diced shallot and cook for 2-3 minutes, or until softened.
Add the minced garlic and crushed green peppercorns, cooking for another 1 minute.
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and Dijon mustard, and bring the mixture to a simmer.
Cook for 5-7 minutes, or until the sauce has thickened to your desired consistency.
Season with salt and pepper to taste.
Serve:
Place the cooked steaks on a serving platter.
Pour the creamy peppercorn sauce over the steaks.
Garnish with chopped fresh parsley.