Pan Seared Fillet Mignon

2 fillets of beef
2 cloves of garlic, crushed w/ the outer skin still on
sprig of thyme, rosemary and a bay leaf (all 3 if on hand but any combination will do)
1 cup chicken stock
salt and pepper to taste

Season beef with salt and pepper. Add olive oil to a hot pan. Get a good sear/color on all sides of the fillets. Some of the color will be lost when the chicken stock is added so this step is crucial. Searing all sides should take about 2 – 2.5 minutes.

Drain any excess olive oil and add the chicken stock to the hot pan.

Throw in the cloves of garlic and herbs. Glaze the fillets with the stock in the pan and let cook for about 4 – 6 minutes more until medium-rare/medium. (garlic and herbs can be excluded if you don’t have any on hand but it will give the steak an amazing flavor when incorporated). Turn off the heat and set aside the steak to rest.

To serve: slice the filets in half, horizontally, and place on plates. Spoon some of the chicken stock sauce over the steaks.
from Gordon Ramsay. Suggests serving with gremolata.