Seared Beef Tenderloin Filets

I finally found a method for cooking beef tenderloin that really works and is consistent. 

1 beef tenderloin 6 to 8 pounds, cut into 6 to 8 ounce portions (2 inches thick)

Salt and fresh pepper

2 T. olive oil

1. Preheat the oven to 425° with the rack in the center of the oven.
2. Trim tenderloin and cut into 6 to 8 ounce filets (2 inches thick).  Season with salt and pepper.
3. Heat an ovenproof sauté pan over medium high heat for 5 minutes.
4. Add oil and sear filets in oil on one side for 4 to 5 minutes.
5. Turn them over, place the pan in the oven and roast until desired doneness
6. Rare...sear-5 minutes, roast-5 minutes rest-5 minutes
7. Medium-rare...sear-5 minutes, roast-7 minutes, rest-5 minutes
8. Medium...sear-5 minutes, roast-9 minutes, rest-5 minutes
9. Remove pan from the oven, transfer filets to a plate, tent with foil, and let rest 5 minutes before serving.