Peppercorn-Crusted Beef Tenderloin Steaks

1. Infuse Oil with Peppercorns

In a small saucepan, combine 5 tablespoons of oil with a generous amount of peppercorns. Heat the mixture over medium heat for 7 to 10 minutes until you see faint bubbles and the aroma of the peppercorns fills your kitchen. Once the oil is infused, let it cool slightly and add a pinch of salt, stirring to combine.

2. Prepare Steaks with Infused Oil

Take your tenderloin steaks and rub them thoroughly with the pepper-infused oil. Make sure each steak is well-coated with the mixture. Cover the steaks with plastic wrap, pressing it gently to ensure the seasoning adheres well. Let the steaks stand at room temperature for one hour.

3. Preheat Oven

While your steaks are standing, preheat your oven. Adjust the oven rack to the middle position, place a baking sheet inside, and heat the oven to 450 degrees Fahrenheit.

4. Sear Steaks

When the steaks are ready, heat the remaining 2 teaspoons of oil in a 12-inch heavy-bottomed skillet over medium-high heat until the oil is just beginning to smoke. Place the steaks in the skillet and cook them for 3 to 4 minutes on each side, forming a dark brown crust.

5. Roast Steaks

After searing, transfer the steaks to the hot baking sheet in the oven. Roast the steaks for 3 to 7 minutes, depending on your desired level of doneness. Aim for an internal temperature of 115 to 135 degrees Fahrenheit.

6. Rest Steaks

Transfer the steaks to a wire rack set over a rimmed baking sheet and let them rest for 5 minutes, loosely tented with aluminum foil.