Surprisingly simple method for cooking fillet mignon that starts with a short pan fry followed by a brief bake in the oven drizzled with garlic butter.
Preheat the oven to 400 F/ 204 C
Season each steak with coarse sea salt and pepper.
Heat up a large skillet on a stovetop burner on medium-high heat. Melt expeller-pressed coconut oil evenly in the pan and then add the steaks.
Sear the steaks on one side without turning for 3 minutes.
Using tongs, turn over each filet and sear the other side for an additional 3 minutes.
Remove the skillet from the heat and place the filets in a shallow baking pan.
Add the butter and crushed garlic to the still-hot skillet.
When the butter is melted and slightly browned by the residual heat of the pan (about 1 minute), drizzle the butter/garlic mixture over the filets in the baking pan.
Bake the steaks in the oven for 7 minutes for medium-rare steaks and 8 minutes for medium steaks.
Remove from the oven promptly and serve immediately.
Substitute 1/4 teaspoon of garlic powder for the two cloves if desired.