Homemade Filet Mignon with Compound Butter (Restaurant-Style)

2- inch thick beef tenderloin steaks

good quality olive oil

unsalted butter

Sea or kosher salt and coarsely ground black pepper

For the compound butter:

butter

each fresh rosemary (parsley and oregano, finely chopped)

garlic coves (minced (blanched for 1 minute in hot water prior to mincing for reduced pungency))