2 – 8 oz.ish Filet Mignon about 1 1/2 inch thick or so. The filet needs to be well trimmed. Ask your butcher if you have questions
1 T butter
1 Tablespoon Sea Salt
1 teaspoon granulated garlic or garlic powder
Freshly cracked ground pepper. If you have tri colored peppercorns in the grinder, all the better
Preheat oven to 425 degrees F. I have had to educate myself on convection cooking due to requests so the convection oven temperature will be at 400 degrees F.
Make sure the silverskin of the filet has been removed. Ask your butcher to remove it if you are unsure. Allow the filets to come to room temperature. Probably about an hour of resting time.
Season the entire surface of both steaks with the spices. Cover as evenly as you can.
On medium heat, in an oven proof skillet, melt the butter. Sear both sides of the filets for a couple of minutes. Transfer the skillet to the oven for 15 to 20 minutes. The internal temp will be up to your tastes. 145 degrees is a nice medium to medium rare.
Remove from the oven and allow to rest a couple of minutes. This allows the juices to rest. Serve with your favorite side dishes