try this: steakhouse steaks

After scoring a major deal at the grocery store, we had filet. As soon as I picked them up, I knew exactly what recipe I would use — the one I had just seen Ina make on her show titled "Steak and Sides." It was very yummy, but my husband and I both agreed that it was waaay to seasoned. I will be cutting the pepper by at least half next time I make this.
I didn't have the ingredients to make the Roquefort cheese sauce, so I just caramelized some onions.

Steakhouse Steaks
 

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
*Preheat the oven to 400 degrees F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
*When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
*Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.

recipe origin: Barefoot Contessa Show

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