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Place The Peppercorns Into A Shallow Bowl. Sprinkle The Beef Tenderloin Filets With Salt On Both Sides, And Coat Both Sides With Crushed Peppercorns. Melt The Butter With The Olive Oil Over High Heat In A Heavy Skillet (Not Nonstick) Until The Foam Disappears From The Butter. Gently Place The Steaks In The Pan, And Cook Until They Start To Become Firm And Are Reddish-Pink And Juicy In The Center, About 3 1/2 Minutes Per Side. An Instant-Read Thermometer Inserted Into The Center Should Read 130 Degrees F (54 Degrees C). Remove The Steaks To Platter, And Cover Tightly With Foil. Pour The Beef Broth Into The Skillet, And Use A Whisk To Stir The Broth And Scrape Up Any Dissolved Brown Flavor Bits From The Skillet. Whisk In The Cream, And Simmer The Sauce Until It'S Reduced And Thickened, 6 To 7 Minutes. Place The Steaks Back In The Skillet, Turn To Coat With Sauce, And Serve With The Remaining Sauce.
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