This extremely simple recipe will soon become a “go to” when there is little time to  prepare supper, and/or cooking for guests. 

Ingredients: 

4 beef filets (6 oz. each) 

salt/pepper to taste 

2 tbsp. sunflower oil (or canola oil) 

1/4 cup butter 

2 large cloves garlic (lightly crushed) 

fresh herb of choice (thyme, parsley, or rosemary) 

Method: 

Pre-heat oven to 425 degrees. 

Bring beef filets to room temperature (no longer than 1/2 hour). Blot with paper towel  and generously season both sides with salt and pepper. 

Using a cast iron grill frying pan (or regular cast iron frying pan), heat on stove until pan  is very hot (3-4 minutes), then add oil and heat until smoking. 

Add beef filets making sure to place on the bias if using a grill pan (for beautiful angled  grill marks) and don’t move the meat. Allow to cook on high for approx. 3 minutes. Flip  filets and, again, place on the bias to achieve the grill marks. Add the garlic, butter, and  fresh herb. When butter begins to sizzle (1 minute), carefully and quickly spoon it over the filets. The garlic and herb add flavour so be sure the butter mixes with both before  spooning over the filets. This is a very quick procedure (3 minutes). 

Remove from stove and place in pre-heated oven 6-8 minutes to continue cooking.  Remove from oven and tent with foil, allowing to sit approx. 9 - 10 minutes to absorb  juices and to continue to cook. This “carry-over” cooking will bring the filets to medium rare. 



Serve whole or sliced and fanned out for presentation. Serve with choice of potato and  vegetable and/or salad.