Sauteed Filet Mignon With Mixed Cracked Peppercorns

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(from the AARP web site)

In "Culinary Boot Camp," this simple recipe, inspired by Wolfgang Puck, is
the entree on the final exam menu.

Sauteed Filet Mignon With Mixed Cracked Peppercorns

1/4 cup mixed black, white, green and red peppercorns
6 filet mignons, about 6 ounces each, trimmed of excess fat
Kosher salt to taste
2 tablespoons mild-flavored oil such as canola or safflower oil

Put the peppercorns in a plastic bag and coarsely crushed them with a
rolling pin. Or crush them in a mortar and pestle. Put the cracked
peppercorns on a plate. One by one, sprinkle both sides of each filet
evenly with salt, and then press each side into the peppercorns to coat
it. Set aside. Over high heat, heat a heavy skillet or saute pan large
enough to hold the steaks comfortably (cook the steaks in batches if your
pan is not big enough). Add the oil and, as soon as it ripples, carefully
add the steaks. Cook the steaks undisturbed for 4 minutes, carefully turn
them over, and cook 4 minutes more for medium-rare. Remove from the heat
and keep warm if not serving right away, or serve at once. Makes 6
servings.

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