lemon pepper the butt and dust with flour if you want a crust

sear in olive oil (still raw in the middle)

remove

lower the heat and add

butter
pressed garlic
squeeze a lemon
1/2 cup heavy cream
parsley
basil
capers

stir and heat for several minutes until smooth
add a little bottle of cognac
do this next part while sober: light the cognac to deglaze the pan
stir and heat for another minute or so
add the filets and spoon the sauce over them
continue cooking until done