Roasted Filet Mignon
4 filet mignons, tied
2 tablespoons vegetable oil
2 tablespoons fine salt
2 tablespoons freshly cracked pepper
2 tablespoons butter, unsalted, at room temperature
Preheat the oven to 400 degrees.
Heat a large cast-iron skillet over high heat for 5-7 minutes. Pat the meat down with paper towels and brush with oil. Combine the salt and pepper on a plate. Roll the filet on all sides in the mixture to evenly coat.
When the pan is extremely hot, add the steaks and sear on all sides (top, bottom, and sides) for about 2 minutes a side. About 10 minutes total for all 3 sides. (you may need to scoot it once or twice, but allow it to sit to get a good sear.)
Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter or so, then place plan in the oven. Cook time will be about 8-12 minutes. 125 degrees for medium-rare.
Remove the steaks to a platter, cover tightly with foil, and allow to rest for 5-10 minutes.
(If needing to warm back up to serve later, baste in butter with a thyme or rosemary sprig.)