Serve 2 filet mignon steaks (each about 2-inches thick, 8-10 ounces, each)
2 tbsp olive oil
2 tbsp unsalted butter
kosher salt to taste
coarsely ground black pepper to taste
Remove the filet mignon steaks from the refrigerator about 45-60 minutes prior to cooking and let the steaks come to room temperature. Liberally season the steaks with salt and pepper on both sides before cooking. Preheat the oven or grill to 500℉.
Heat the olive oil and the butter in a large (12") cast iron pan over high heat. When the butter starts smoking and turns dark brown in color, place the filets in the pan and sear undisturbed for about 2 minutes. Flip the steaks and sear for another 2 minutes. Flip the steaks again and immediately transfer the pan into the preheated oven or close the lid on the grill if using the grill as your stove.
Roast to your desired doneness:
Remove the filets from the skillet and place on a platter. cover with foil and let the steaks rest for 3 minutes.
Top each with a tablespoon of Truffleist Flagship Truffle Butter and serve immediately.