Step 1: Prepare the Filet Mignon

1. Season the Filet: Pat the filet mignon dry with paper towels to remove any excess moisture. This helps create a nice sear. Season both sides generously with salt and freshly ground black pepper. Allow the steaks to sit at room temperature for 15-20 minutes before cooking, which promotes even cooking.
2. Heat the Skillet: In a heavy-bottomed skillet, such as cast iron, heat the olive oil over medium-high heat until it’s hot and just starting to shimmer. For a perfectly cooked filet, a preheated skillet is essential for achieving a nice crust without overcooking the interior.
3. Add the Filet to the Skillet: Place the seasoned filet mignon in the skillet and sear without moving it for about 3-4 minutes on each side. Use tongs to carefully flip the filet and cook for another 3-4 minutes on the other side, or until it reaches your desired level of doneness.
4. Add Aromatics: If using, add fresh rosemary or thyme sprigs to the skillet during the last 1-2 minutes of cooking. This infuses the filet with subtle herbaceous notes without overpowering the natural beef flavor.
5. Check for Doneness: Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 130°F, while medium is about 135°F. Remove the filet from the skillet 5-10 degrees below your desired doneness, as it will continue cooking slightly while resting.
6. Let the Filet Rest: Transfer the filet mignon to a plate, cover loosely with foil, and let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy steak.

Step 2: Prepare the White Truffle Butter Sauce

1. Infuse the Butter with Garlic: In a small saucepan over medium heat, melt the butter and add the minced garlic. Sauté the garlic for 1-2 minutes until fragrant but not browned. Be careful not to burn the garlic, as it can turn bitter.
2. Add the Cream and Broth: Pour in the heavy cream and broth, stirring to combine. Allow the mixture to simmer gently for 3-4 minutes until it begins to reduce and thicken slightly. The sauce should be smooth and creamy.
3. Add Truffle Oil and Seasonings: Stir in the white truffle oil, salt, and freshly ground black pepper to taste. Adjust the amount of truffle oil based on your preference, as it can be quite potent. The sauce should be aromatic and full of earthy truffle flavor.
4. Finish the Sauce: Continue to simmer for another 1-2 minutes until the sauce reaches your desired consistency. For a thicker sauce, let it simmer a bit longer, or for a thinner sauce, add a splash of broth.

Step 3: Plate and Serve

1. Plate the Filet Mignon: Place each filet mignon on a plate, spooning the truffle butter sauce over the top. Garnish with fresh parsley or chives for a touch of color and flavor, if desired.
2. Serve Immediately: Serve the filet mignon hot, with extra truffle butter sauce on the side if desired. The sauce enhances each bite, making it rich, luxurious, and truly memorable.