Step 1

Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes.

Step 2

Meanwhile, in a small bowl, stir together the butter, shallot, herbs, the 1/2 tsp. salt and pepper, to taste. Set aside.

Step 3

In a large fry pan over medium heat, warm the canola oil until almost smoking. Add the filets and cook, turning once, until browned on both sides, about 5 minutes per side for medium-rare.

Step 4

Transfer the filets to a warmed platter and top with the herb-shallot butter, dividing evenly. Let rest for 5 minutes before serving. Serves 4.

Step 5

Williams-Sonoma Kitchen