Allow the meat to sit to almost room temp, approximately 10 to 20 minutes before cooking.

Preheat pan on high and coat the pan lightly with oil.
Sear the meat (cook on one side until releases then flip) and then turn down heat to medium.

Using a thermometer, check the internal temperature of the filet. Once internal temperature reaches 130-140°F for a medium rare the filet mignon, remove from heat, let sit five minutes slice and enjoy. Season with salt and pepper, if desire.

Notes: Lightly seasoning with salt before searing helps bring out another level of flavor to the meat. Resting the meat a few minutes before slicing helps to maintain the juices.