1 tablespoon butter
1 small finely chopped shallot
1 cup dry white wine
1/4 teaspoon dried thyme
1 cup heavy whipping cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
Steak
3 tablespoons crushed mixed peppercorns
1/4 teaspoon salt
2 teaspoons + 2 tablespoons oil
6 tenderloin filets, 1 inch thick (1 1/2 pounds)

In medium saucepan, heat butter over medium heat. Add shallot and saute 2 minutes till softened. Add wine and thyme. Simmer 5 minutes over medium heat. Stir in cream and mustard. Return to simmer, cook and stir 15 minutes till reduced to about 1 cup. Add salt. Strain sauce and keep warm.
Steak
Heat oven to 400°F. Mix together peppercorns, salt and oil. Rub over both sides of steaks. In large cast iron skillet, heat remaining oil over medium-high heat. Add steaks and cook 2 minutes per side. Place skillet in oven. Cook 5 minutes till internal temperature of meat reaches 140F. Transfer steaks to platter. Let stand 5 minutes. Serve steaks with sauce on the side. Rice is a good side dish for this.