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INGREDIENTS
2 filet mignon steaks, each about 6- to 8-ounces and 2-inches thick
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper

INSTRUCTIONS
Remove the filets from your refrigerator and set them on your counter top for approximately 30 minutes. This allows them to come to room temperature. Filet mignon is lean and typically does not require any trimming.
Meanwhile, pre-heat your oven to 425 degrees.
After your filets have come to room temperature, season the top and bottom surfaces with salt and black pepper, using your fingers to gently press down on the seasoning so it adheres to the meat. Do not season the sides. Set aside.
Heat an oven-proof stainless steel saute pan over medium-high heat. Add the olive oil and let it get hot. Then add the filets and let them cook undisturbed for 4 minutes. DO NOT move the filets around in the pan during this time. Then, using a pair of tongs, flip the filets over to the second side and IMMEDIATELY transfer the entire sauté pan to your pre-heated oven. Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium.
Carefully remove the saute pan from your oven and transfer the filets to a clean plate. Tent them with foil and let them rest for 5-7 minutes. Do not leave the filets to rest in your saute pan, or they will overcook due to the residual heat in the pan.
Transfer the filets to serving plates, spooning any residual juices over top. Serve immediately.