6 tsp. cracked white peppercorns
6 8-oz. filets mignons, each about 1¼ inch thick
2 Tbs. canola oil
Press peppercorns evenly into steaks, using 1 tsp. for each filet. Then season to taste with salt. Pour 1 Tbs. oil into each of two skillets and place over high heat. When oil just begins to smoke, place 3 steaks in each pan. Cook steaks 6 minutes on each side for rare, 7 minutes for medium rare and 9 minutes for medium. If necessary, turn heat down to keep from burning. Transfer steaks to a plate, cover with foil and let them rest 5 minutes.