Preheat the oven to 400°. Generously season the tenderloin steaks with salt and pat the crushed peppercorns all over them. In a large skillet, heat the vegetable oil. Add the steaks and cook them over moderately high heat until they are browned, about 4 minutes per side. Transfer the steaks to a rimmed baking sheet and roast them in the oven for about 12 minutes, or until an instant-read thermometer inserted in the center of 1 of the steaks registers 130° for medium-rare meat.