Set your oven to 140°C

Pat your filet mignon dry with paper towels and season generously on all sides with salt and pepper. Place the steaks on a wire rack set over a baking sheet to ensure even cooking.

Roast the steaks in the preheated oven until the internal temperature reaches about 50-52°C for medium-rare (this usually takes around 20-30 minutes, depending on thickness).

While the steaks are in the oven, heat a heavy skillet over high heat and add a drizzle of oil. Once the oil is very hot, remove the steaks from the oven.

Add the steaks to the pan and sear for about 1-2 minutes per side until a rich, golden-brown crust forms.

In the final minute of searing, lower the heat to medium, add the butter, garlic, and fresh herbs to the pan. Tilt the pan and continuously spoon the melted garlic-herb butter over the steaks.

Remove the steaks from the skillet and let them rest for at least 5 minutes. This allows the juices to redistribute.

Slice and serve with any remaining garlic-herb butter drizzled over the top.