Pepper-Crusted Filet Minon

4 Tablespoons green peppercorns (cracked)
1 Tablespoon black peppercorns (cracked)
1 Tablespoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon chile powder
4 each 1-1/2" to 2" thick Filet Mignon trimmed of fat
5 Tablespoons of Olive Oil

1. In small saucepan, heat peppercorns and Olive oil over low heat until small bubbles appear, then simmer for an additional 10 minutes. Stir occasionally. Set aside to cool.
2. Add garlic and chile powders to hot mixture.
   
3. Add salt to mixture when cooled.
4. Rub Filets Mignons with mixture until coated.
5. Cover with clear plastic wrap and press to make sure the peppercorns adhere.
6. Let sit for 1 hour at room temperature.
7. Pre-heat oven to 450 degrees. Also, Heat a baking sheet in the oven.
   
8. Add 2 teaspoons of Olive Oil to a cast iron skillet and heat over medium heat until faint smoke appears.
9. Remove plastic wrap and place steaks in cast iron skillet for 3-4 minutes on the first side - do not move the steaks in the pan so the crust does not come off. Using tongs, carefully turn each steaks and cook for another 3 minutes until a crust forms.
10. Transfer steaks to baking sheet (remember its Hot!)
11. Roast steaks 3-5 minutes for rare, or 5-7 minutes for medium rare. If you want your Filet Mignons cooked more that medium, then you don't want Filet Mignon! Go get some rib-eyes and slap them on the grill instead.
    
12. Remove from oven and place on wire cooling rack with an aluminum foil tent over the top for an additional 5 minutes.

Serve with garlic mash potatoes and a green vegetable.

Recipe was modified from Cook's Illustrated.