4 beef tenderloin filets, 2” thick (adjust oven cooking time accordingly if a filet is thinner or thicker)
2 Tablespoons extra virgin olive oil
coarsely ground black pepper
Preheat oven to 425ºF.
On a platter, put filets. Sprinkle both sides with salt, and pepper. Set aside to come to room temperature (allow about 30 minutes).
In a large skillet, over medium heat, put oil. Heat until oil just starts to smoke. Add filets. Cover with a splatter-proof shield. Sear filets 4-5 minutes on one side only. Turn filets over, keeping covered with splatter-proof shield. Put skillet, with splatter-proof shield, in oven. Roast to desired doneness (a 2" thick filet: Medium Rare = 9 minutes; Medium Well = 11 minutes; Done is not advisable for this cut of beef as cooking long enough for Done will dry the meat out).
Allow filets to rest 5 minutes before eating, so that juices return to the meat.
Makes 4 servings.