season the meat with salt and pepper. Working in batches if necessary, sear the steaks, adjusting the heat to avoid burning them, for about 3 minutes per side for medium-rare, about 5 minutes for medium. Transfer the steaks to the rack in the oven to keep warm. 4. Add the cream, mustard, and peppercorns to the skillet and cook, whisking often, until reduced by one quarter, about 5 minutes. Remove from the heat and whisk in any accumulated juice from the resting steaks. Season with salt and pepper to taste. 5. Heat the butter in a medium nonstick skillet over medium heat until the foaming subsides. Crack in the eggs and fry them sunny-side up, 2 to 3 minutes. Season with salt and pepper. 6. To serve, slice the steaks diagonally across the grain into long â…›-inch-thick slices. Coil the slices on the plates, drizzle with the sauce, crown each with a quail egg, and sprinkle with the parsley.