Liberally sprinkle your filets with pepper and garlic powder on both sides, now get your hands a little dirty and massage the seasonings into the meat. Bring the filets to room temp or so for about 5 minutes after taking them out of the fridge. They will sear better.
In the meantime heat about two tablespoons of olive oil in an oven safe skillet on the stove top on medium heat.
When you can see your oil starting to spread around the skillet put your filets in to sear. Sear the first side for about 5 minutes, then when seared to your liking, flip and sear for another 3 minutes or so on the other side.
Put the skillet into your preheated oven and cook the filets for about 7-8 minutes more for medium.
VERY IMPORTANT: When you take your filets out of the oven (with double oven mitts on please, that handle is VERY HOT) put them on a plate to let them rest and tent with aluminum foil. They will continue to cook a little longer and the internal temp will rise.
Put the skillet back on the stove top with all of those gorgeous meat juices and turn the heat up to medium. Add some more olive oil and about a tablespoon of flour. Whisk the flour until all the lumps are gone and add about a 3/4 cup of beef broth and chopped garlic, amount to your liking and bring to a slight boil. When nice and bubbly add your mushrooms and cook to desired texture. If you like and I do add a little dollop of butter for richness and a creamy color 🙂
You are now ready to Plate! Pick some pretty plates, add your filet and vegetable of your choice and dollop the glace over the filets, sprinkle with a little kosher salt and ENJOY!!!
