My favourite way for preparing a nice filet (which doesn't happen very often as my wife doesn't like steak...) is this.
Take two peeled cloves of garlic and cut each lengthwise into 4 pieces. Dust the garlic pieces with some icing sugar (trust me on this - it helps with carmelization). Make 8 small slits in the steak just deep enough for the garlic pieces to poke out slightly when inserted. The slits should be small enough that you have to push the garlic into the meat with some force. This will keep the garlic from falling out during preparation and grilling. Always make the slits in the steak with the grain NEVER against. Lightly coat the garlic pieces with some olive oil before inserting into the steak.
Rub the steak with one teaspoon of onion puree with worchestershire sauce (recipe - one teaspoon worchestershire sauce per one large onion - puree in food processor) and let sit for one minute.
Shake on some sea salt and grind on some black pepper on both sides.
Brush the filet with a touch of olive oil and place on the barbeque (which is already preheated).
Sear the meat for one and a half minutes and give it a 1/8 turn (hey, I like diamond shaped grill patterns). Let sit for another minute and a half.
Turn and repeat.
Remove steak from the grill and let stand on a carving board for two minutes.
Enjoy.
If you've done this right you'll end up with small pieces of slightly carmelized garlic sticking out of the filet. The olive oil, onion and garlic compliment the steak very nicely with the worchester sauce, sea salt and pepper handling the rest of the spice duties.
The steak tastes awesome but man will you be rotten that night.
