Preheat a cast iron skillet in the oven on maximum temperature

Crush <quantity>¼<unit>cup</unit></quantity> of peppercorn blend in a mortar and pestle

Slice <quantity>500<unit>g</unit></quantity> of clean beef tenderloin into <quantity>2<unit>in</unit></quantity> thick tournedos steaks

Coat the steaks in the crushed peppercorn blend

Transfer the steaks to the hot skillet

Drizzle extra virgin olive oil to taste and <quantity>1<unit>tbsp</unit></quantity> of butter

Add <quantity>4</quantity> crushed garlic cloves and fresh thyme to taste

Add more olive oil and salt to taste

Broil for 5m until the butter is melted and the meat is starting to brown. Remove from the oven and drizzle with the melted butter

Flip the steaks to brown evenly. Return to the oven

Broil for another 5m until golden brown and cooked to the desired point. Reserve the meat and keep the skillet

Remove the garlic and thyme from the skillet

Add <quantity>1<unit>cup</unit></quantity> of heavy cream and stir. Season with salt to taste and bring it back to the heat if necessary to warm it up

Transfer each steak to a plate and pour the sauce over. The steak au poivre is ready

Enjoy!