Place the filets on a cutting board. Rub each side of the filet with 1 teaspoon of olive oil.

In a small bowl combine the peppercorns, salt, granulated garlic, and rosemary.

Rub 1 tablespoon of the mixed on each side of the filets. Allow the filets to rest for 15 minutes on the cutting board.

Place the Calphalon Signature™ Nonstick grill pan on the stove over medium high heat for 2-3 minutes or until hot.

Rub a paper towel with olive oil and using tongs, gently rub the oil all over the grill pan. (This will help to sear the steaks).

Carefully place the steaks on the grill pan. Cook for 6-8 minutes per side using the method to make perfect diamond grill marks if desired.

Check the internal temperature by using a thermometer (cooking for an additional 2-4 minutes if needed) and when it reaches 130 degrees remove the steaks from the grill pan and place on a cutting board. Tent with foil and allow to rest 5 minutes. (This should bring the temperature up to 135 which is a perfect medium-rare).

Serve on a plate along with a baked potato and balsamic green beans.