1 tablespoon whole black peppercorns
1 tablespoon whole green peppercorns
2 tablespoons unsalted butter (1/4 stick), at room temperature
4 (6-ounce) filet mignon steaks (about 1 1/2 inches thick)
2 tablespoons olive oil
Place both peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet until they’re broken into small pieces but not pulverized. Place them in a medium bowl, add the butter, and mix until combined.
Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
Heat the oil a large frying pan over medium-high heat until shimmering, about 3 minutes. Add the steaks and cook undisturbed to the desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board to rest for at least 5 minutes before serving.
Recipe shared from: http://www.chow.com/recipes/29302-pepper-crusted-filet-mignon