1-Start by removing the filet mignon steaks from the refrigerator and letting them reach room temperature, which takes about 30 minutes for even cooking. Season both sides generously with salt, pepper, and freshly chopped rosemary to enhance the mild flavor of this lean cut. For dietary preferences, adjust the seasoning as needed to fit specific needs.

2-Heat olive oil in a heavy skillet over medium-high heat until it shimmers, creating the ideal base for searing. If preparing a low-calorie version, use a non-stick pan with minimal oil to reduce fat content. Sear the steaks for 3-4 minutes per side to develop a rich crust, adapting for vegan or plant-based alternatives by adjusting timing to avoid drying out the substitutes.

3-Transfer the skillet to a preheated oven at 400°F (200°C) to finish cooking, aiming for 5-7 minutes for medium-rare doneness. Using a meat thermometer ensures the steak reaches the right internal temperature, such as 130°F for medium-rare, while resting the meat for 5 minutes afterward helps retain juices. This method, which includes searing for about 4-5 minutes per side and total preparation time of 20 to 30 minutes, keeps the steak tender and flavorful, complemented by sauces like red wine reduction.