SEASON to taste and set aside while you prepare filets.
SEASON filets with freshly ground pepper and sea salt.
HEAT the butter and vegetable oil in a frying pan over high heat.
SEAR the filet on all sides for 1-2 minutes, until they have a nice crust.
PUT filets into oven until they reach 130°F for medium rare (120°F for rare). This should only take about 5 minutes.
REST meat for 10 minutes before serving. Top with foie gras and red wine chocolate reduction.
Notes
Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.