• For the filets: Heat the oven to 250 degrees F.
• Spray a wire rack fitted into a sheet pan with nonstick cooking spray and set aside.
• In a medium pot, heat the black, green and pink peppercorns and 5 tablespoons of the oil over low heat.
• Cook, stirring frequently, until you see tiny bubbles, 6 to 7 minutes.
• Remove from the heat to cool.
• Stir the salt into the pepper mixture to form a paste.
• Dip each filet all around in the peppercorn paste and place on the prepared sheet pan.
• Place in the oven to reverse sear until the internal temperature hits 120 degrees F, 25 to 35 minutes.
• Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Sear the first side of the filets until a very dark golden crust forms, 2 to 3 minutes. Flip and repeat. Remove from the skillet and let rest on the wire-racked sheet pan, lightly tented with foil, for 5 minutes.

For the crab au poivre:

• While the filets are cooking, coarsely crush the black peppercorns with either a mortar and pestle or the bottom of a heavy frying pan.
• Set aside.
• In a large saute pan, heat the butter and oil over medium heat until the butter melts.
• Add the shallots and garlic and season with salt; cook, stirring occasionally, until soft but not brown, about 5 minutes.
• Add the cognac and cook, scraping up any brown bits on the bottom of the pan, until it has almost evaporated, 1 to 2 minutes.
• Add the stock, chile paste, Dijon, thyme, the reserved crushed peppercorns, 1/4 teaspoon salt and cook until reduced by half, 3 to 5 minutes.
• Add the cream and simmer until the sauce is reduced by half, thickened and coats the back of a spoon, 3 to 4 minutes.
• Gently stir in the crabmeat. Fold in the chives and parsley.
• Serve atop steaks.