Firstly, leave them out at room temperature for about 30 minutes before cooking. If the meat was cold it would tighten up from the temperature change, kind of like we would do. This you can do with all meat. Secondly, just a good coating of salt and freshly ground black pepper. My filets were a good 2 inches thick, so I gave them a good coating on each side, since theres a lot of meat to season. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
