Preheat oven to 400°F. Mix the softened unsalted butter with the garlic and cilantro. Roll into a log on plastic wrap and refrigerate until ready to use.
¼ cup unsalted butter, 2 cloves garlic, 2 tablespoons chopped fresh cilantro
Season each filet on both sides with salt and pepper. You want about 1 teaspoon of seasoning per side. It may seem like a lot, but it's the right amount.
2 (8-ounce) filet mignon steaks, 4 teaspoons kosher salt, 4 teaspoons ground black pepper
Heat the remaining ¼ cup of unsalted butter and the olive oil in a skillet (cast iron works best but isn't required) to a screaming hot temperature. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
¼ cup unsalted butter, 1 tablespoon olive oil
While the steak is searing, spoon the butter and oil over each filet to give it a butter bath as it cooks.
Once both sides are seared, transfer the steaks to a baking sheet and bake in the center of the preheated oven for 6-8 minutes, or until 135°F for medium-rare. If you prefer a more well-done steak, you can cook it for a few minutes longer.
Place a slice of the chilled cilantro butter on top of each steak prior to serving, while it's still hot. The butter will melt and make the steak extra delicious!