Steak: Entrecôte: Solomillo de Buey: Filet Mignon

A quick lunch today. Fast; and easy cleanup.

Set the oven to 200 C (395 F)
Put a oven-proof pan on a burner, on high; with a touch (2T) of olive oil. Wait for it to start "smoking". This is gonna be hot. Not bacon wrapping of this filet is required. It will be cooked fast and hot and it won't be drying out; not to worry. Of course this does require a pretty thick piece of meat.

Lay the meat in the pan [tied with kitchen string to keep the shape]. Lower heat to medium-high. Wait for one full minute. Don't touch it. Surprisingly, even in a not non-stick pan, it probably won't stick. You want a real decent touch of colour.
You want a real decent touch of colour.
Turn over. One full minute on this side too.

Do the edges. This will take about 3 or 4 parts at maybe 30 seconds apiece. This is more for color than anything.

Into the oven. This is the part where professionals do it different than home-cooks. Usually at home you would just cook (sauté) it longer in the pan but that runs the risk of burning the surface. This finishing it in the oven bit helps you avoid that.

Five minutes for the first side. Turn over & do the other side. Remember… the pan handle will be VERY very hot. Use a towel. In fact it would be good to get into the habit of always touching metal handles only with a towel. This avoids the need for later skin grafts. - ouch.

Poke at it to determine doneness; give it a pretty good poke if it's a thick piece like this.. If it feels squishy it's (still) rare.

Which, in this case with a top-quality piece of meat, is exactly what you want. Not blood-runny but a good solid type of rare.

Serve with horseradish and Dijon mustard.