Perfect FIlet Mignon

1. Important: Remove the steaks from the Freezer 30-60 minutes before cooking. Remove the steaks from the packaging, season (salt and pepper to taste) and let rest on the counter. This is crucial if you want a juicy steak. Cooking cold meat will result in a tough, dry steak.
2. Preheat the oven to 180oC while the steaks rest.
3. Heat a skillet on high heat to sizzling hot. Add olive oil and sear  the top and bottom of the steaks: 1-2 minutes for petite steaks, 2-3 minutes for regular steaks.
4. If you used a cast iron skillet, the steaks can be finished in skillet, otherwise transfer the steaks to a buttered pan.
5. Add the garlic cloves and the rosemary.
6. Baste the steaks with the oil/butter used to sear the steaks and place the steaks in the oven. As a rule of thumb:
   • 2 minutes will yield rare fillet steaks.
   • 3-4 minutes will yield medium-rare fillet steaks.
   • 5 minutes will yield fillet steaks cooked to about medium.   
   • 6-7 minutes will yield medium-well.
   • 8 minutes well-done fillet steaks.
   • The exact timing depends on your exact Filet Mignon weight and thickness.
7. When done cooking, remove the steaks from the pan and allow to rest, tented on a board for 5-10 minutes. Resting is crucial to retain the juices and ensure your meat is tender.
8. Garnish with the rosemary, garlic and butter from the fry pan. 

If using a meat thermometer:

• Rare: 125°F (red with red juices)
• Medium Rare: 130°F (deep pink with reddish juices)
• Medium: 140°F (light pink with clearer juices)
• Medium well: 150°F  (slightly pink center with clear juices)
• Well done: 160°F (fully cooked through, no longer pink at all)