1 beef tenderloin (3-4 pounds), trim the fat
1 tablespoon coarse salt
2 tablespoons crushed black peppercorns
2 tablespoons crushed white peppercorns
2 tablespoons crushed green peppercorns
2 tablespoons pink pepper berries
3 tablespoons extra virgin olive oil
Assorted whole peppercorns, for garnish

PeppercornsRinse the tenderloin under cold water and then pat dry. Combine salt and peppers in a small bowl. Rub and press the mixture into the beef. Let stand at room temperature for 30 minutes.
Preheat the oven to 425 degrees F. In a large saute pan over high heat and heat the olive oil. Add the beef and brown well on all sides, about 6 minutes. Remove from pan to a well oiled rack set in a shallow roasting pan. Roast for about 30-35 minutes for medium rare. Remove to a cutting surface and let stand for about 15 minutes. Carve crosswise into 1/2 inch thick slices. Garnish with peppercorns.