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That is how I cook fillets or other thick cuts if I am not going to smoke em first. I was always happy with the results.
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I hit the mignon with searing heat for 2 minutes on each side then cut the heat and let them warm to proper internal doneness. Never had a problem hitting the target, though I can see how the oven might make it less hands on.
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Whoa. Topped with buttered crab? What is this genius?
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Yes! I made some crab cakes a few weeks back for my wife's birthday. I had 2 lbs of the lump crab left. I figured letting it sit on top of an awesome steak would be extra special! It was good!!
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Oven? Might as well just make some Prime Rib.
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Going Prime Rib crossed my mind. I had specific request for Filet Mignon though. I could have landed a 5 pound prime rib for the same price I paid for the 4 steaks! I like prime rib better, but the ladies in the house don't like it as much.
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After tasting the superiorness of oven-cooked bacon, I'm willing to try an oven-cooked steak...
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oven cooked bacon is definitely superior to the microwave and steaming it.