Day 364: Diane's Pan-Seared Filet Mignon

I found this to be a quick and easy dish that is restaurant worthy. I first had it New Years Eve when my friend, Diane, suggested it. It was so good that I made it again a few days later to satisfy my lust for a good steak. The family loved it. I will never cook filet on the grill again. It just isn't the same.

Ingredients:

• 1/3 pound filet mignon (buy as many filets as you have guests. each should be roughly 1/3 pound. You should ask your butcher to flatten them or do it yourself at home so they cook evenly).
• 1/4 - 1/2 cup flour or Wondra
• Salt and Pepper (to taste)
• Garlic powder (to taste)
• Enough olive oil to coat pan
• 3 TBSP butter
  
• Medium skillet
• jelly roll pan

Preheat oven to 400-degrees.
Combine the flour, salt, pepper, and garlic powder.
Dry each filet with a paper towel and then dredge in the flour mixture.
Heat skillet to medium-high heat.
Add olive oil. The filets are ready to cook when the oil shimmers in the pan. Sear filets on all sides for 2 minutes per side.
Place filets on jelly roll pan, topping each with a pat of butter.
Finish cooking steaks in the oven for 6-10 minutes for rare to medium rare. Add more time if you like your steak well done.