Pat dry your cut filet pieces. Season with salt, black pepper and onion powder on both sides.
Heat up your pan with olive oil. The oil needs to get super hot, almost to smoking point (but don't let it smoke because that wouldn't be healthy).
Preheat oven to 400° Fahrenheit/ 200° Celsius.
Place your herbs into the hot pan and the filet mignon. Sear meat steaks over high heat for 2-3 minutes until they get some color.
Turn the meat and sear the other side the same way. Add the butter to the pan.
Take the meat from the pan and place it into an oven-safe dish. Finish cooking and roast at 400° Fahrenheit/ 200° Celsius. Cook to desired doneness, check with meat thermometer inner temperature of the meat to help you determine doneness. (see in post for more info)
For the Sauce (optional):
While the meat is cooking in the oven, heat up the same pan from earlier again with the herbs in it. Add butter and allow to melt completely.
Keep on medium to low heat and add all-purpose flour. Combine flour and butter over the heat to a smooth paste-like texture.
Deglaze with the wine, mix and reduce a bit over medium heat.
Pour in stock and whiskey and combine. Reduce your sauce a bit again until it gets a bit thicker.
Season with salt and black pepper. Pour in cream to complete the sauce. Combine all ingredients over medium heat to a smooth sauce.
Pick out the herb sprigs and discard.
Serve hot sauce over steak with another side dish like green beans or potatoes.
The filet mignon can be 1 to 2 inch thick. We like our 1 inch because we don't like a bloody steak in the centre. If you are cooking filet mignon for the first time, it is easier to start out with 1 inch.
Use fresh herb sprigs like thyme, rosemary and savory. You can use whichever you like. If you can't get fresh herbs, then use one of these three as dried herbs for this dish.
The sauce is optional. I love to serve up this wine reduction sauce with the filet. It tastes great and won't take up much of your time.