My Father's Instructions: Cooking Filet Mignon

Have it At room Temperature Before cooking. No marinade. Just coarse salt And pepper. Hot heavy pan Medium to high heat. Flip when seared. Dark brown. Lower heat. Lotsa butter, Mushrooms, Chopped shallots, Drops of Lee and Perrins. Squirt of lemon & Dash of parsley At the end. Have a warm plate. Drop it all from the pan. Keep plate On low warm. Let it sit for 20min. Tenderloin is delicate.