Start by removing your beef tenderloin from the fridge and allowing it to come to room temperature for about 30 minutes. While it rests, preheat your oven to 400°F (200°C). Lightly season the tenderloin with salt and freshly ground black pepper. For even cooking, tie the tenderloin with kitchen twine at 1-2 inch intervals.

Heat a heavy skillet over medium-high heat and add a splash of oil. Once the oil shimmers, carefully place the beef tenderloin in the pan. Sear the beef for 3-4 minutes on each side until a golden-brown crust forms.

After searing, transfer the skillet directly to the preheated oven. Roast the beef for 20-25 minutes for medium-rare, or until it reaches an internal temperature of 130°F (54°C).

Once the beef is cooked, remove it from the oven and transfer it to a cutting board. Tent it with foil and allow it to rest for at least 10 minutes.

With the beef resting, return to the skillet and lower the heat to medium. Add crushed peppercorns to the pan drippings and sauté for about a minute until fragrant. Next, pour in the heavy cream and beef broth, stirring continuously. Let the sauce simmer gently for about 5-7 minutes until it thickens.

For an extra touch of richness, swirl a tablespoon of cold butter into your sauce just before serving.

To serve, slice the beef tenderloin against the grain into thick, juicy pieces. Arrange them on warm plates and generously drizzle the creamy pepper sauce over the top.