- 2 tablespoons unsalted butter
- 2 (8-ounce) beef tenderloins or filet mignon steaks
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
Preheat the oven to 450 degrees F.
Add the butter to a small cast-iron skillet that is just slightly bigger than the steaks on high heat.
Season the steaks all over with the salt and pepper.
Sear the steaks on each side until browned, about 3 minutes each.
Carefully place the seared steaks, still in the skillet, into the oven and cook until a thermometer inserted into the center reaches the desired doneness, 125 degrees F and about 4 minutes for rare, 140 degrees F and about 5-6 minutes for medium, and 160 degrees F and about 7-10 minutes for well done.
Transfer the cooked steaks from the oven and place them on a plate covered with foil. Allow the steaks to rest for 10 minutes.