Ingredients:
4-5 lbs beef or venison filet (we used 1.5 lb back strap filets of venison)
2 T. unsalted butter at room temperature
1 T. kosher salt
1 T. coarsely ground black pepper

Directions:
Pre-heat the oven to 500° (since we were using smaller, thinner steaks, and a lesser amount we only did 450°).

Pat the meat dry with a paper towel, then spread the butter onto the meat with your hands. Sprinkle with the salt and pepper. Roast for 22 minutes (or in our case 20 minutes). We used a meat thermometer and roasted until it reached medium-well temps, about 160° in the center.