Cook according to time to reach temperature preferred. Remove steaks from skillet to a plate and set aside to rest as you prepare the peppercorn sauce.
Add butter and olive oil to skillet over medium heat. Allow the butter to melt and then whisk in chicken stock, Dijon mustard, heavy cream and peppercorns. Cook until thick enough to coat the back of a wooden spoon, about 8-10 minutes. Remove from heat and drizzle over steaks for serving.
Notes
Nutrition information is for a serving of the sauce only.