1. Heat peppercorns and 5 tablespoons oil over low heat for 7 to 10 minutes until fragrant. Cool to room temperature.

2. Combine salt with oil and peppercorns. Rub over the entire filets. Cover in plastic wrap and let stand at room temperature for 1 hour.

3. Heat oven to 450 degrees. Place baking sheet in oven.

4. Over medium high heat, place 2 teaspoons oil in skillet and cook 3 minutes without moving meat. Turn over and cook 3 more minutes.

5. Transfer to oven. Cook 3-5 minutes more for rare or 5-7 minutes for medium-rare to medium.

Serve with a port wine reduction sauce or blue cheese chive butter.