Pepper-Crusted Filet Mignon With Blue-Cheese Chive Butter

Heat peppercorns and 5 tablespoons of the olive oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Set aside to cool.

When pepper is room temperature, strain thru fine-mesh strainer and toss with 5 tablespoons fresh oil. Add salt and stir. Rub steaks with pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere. Let stand at room temperature 1 hour.

Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees F.

Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook without moving steaks until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes.

Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare or 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.

For Butter: Combine butter, cheese and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives. While steaks are resting, spoon 1 to 2 tablespoons butter on each one.