4 5Twhole peppercorns 5Tolive oil (plus 2 more teaspoons) 1Tkosher salt 5filets (8 oz each, trimmed of fat and silver lining) 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.