My family lived in New Zealand almost 7 years with ridiculously inexpensive, grass fed, fillet mignon. In this house, each side is seared, then served. If I could find an inexpensive butane torch, I wouldn’t need a pan. (And I’ve tried.)
I would love to try this recipe- Beef Carpaccio from Alton Brown:
http://www.foodnetwork.com/recipes/alton-brown/beef-carpaccio-recipe/index.html
Jealous about the "inexpensive grass-fed filet"!