We heat a large saute pan over medium-high heat with the olive oil. We sprinkle salt and pepper on each side of the two steaks. When the pan is hot, we put in the steaks. We cook over medium heat for 4 minutes on each side and test for doneness. We want the internal temperature to be at least 120 degrees for rare or 130 degrees for medium-rare. When the steaks are cooked to perfection, we let them rest for 10 minutes while we prepare a quick peppercorn sauce.
We begin to saute the shallots and green peppercorns in the pan drippings, scraping up some of the browned bits. After a minute, we add the red wine. After boiling it for 30 seconds, we add the chicken stock. We boil this for a few minutes to concentrate the flavor. Lastly, we add the mustard and butter and turn off the heat. We whisk these in with our flat (roux) whisk and then add any jus (juice) accumulated on the plate the meat is resting on. We adjust the seasoning to taste and serve the sauce over the steaks.