Heat the oil in a non-stick pan on medium heat. Add the Worchestershire sauce and then the filets.
Crush half of the pink peppercorns in the palm of your hand and add to the filets as they cook. Add sea salt, to taste, as well. Cook about five minutes per side for medium to medium-rare.
Remove from pan to warm plates and let sit for about five minutes before serving. Crush the remaining pink peppercorns in your hands and add them as a garnish just before serving.