Remove the beef filets mignon steaks from the refrigerator. Sprinkle all sides LIBERALLY with Kosher salt.
Set a non-stick saucepan on the stove top over very low heat and warm the heavy whipping cream slowly.
Use a spice grinder, mortar and pestle, or plastic baggie and a meat mallet to coarsely crush the peppercorns.
Take each steak and press it into the peppercorns being sure to coat all sides.
Place a large cast iron skillet atop the stove and add the unsalted butter followed by the olive oil.