This is our kind of two-step. Brown a thick filet in a skillet and pop it in the oven. Skillet-to-oven cooking delivers perfect doneness and sealed in juices, making it worthy of an encore. Take a bow, and dinner is served.
Heat oven to 350°F. Meanwhile, heat heavy, oven-proof, nonstick skillet over medium heat until hot. Place beef filets in skillet and brown 2 minutes turning once. Ribeye, Tenderloin, Strip or Top Sirloin are best cuts for skillet-to-oven cooking.
Turn filets over and place skillet into preheated oven; cook 17-28 minutes (depending on cut and desired doneness).
Remove filets from oven when internal temperature reaches 135°F for medium rare; 160°F for medium doneness. Remove filets from pan; tent loosely with aluminum foil. Let rest 5 to 10 minutes. Turn once. Temperature will continue to rise about 10°F.