Perfect Filet Mignon - Too much smoke.
When preparing I season with coarse salt and pepper then sear both sides in a cast iron skillet with olive oil on each side for 3 to 4 minutes then add butter and finish off in a 400° oven for 8 to 10 minutes. I have a problem with the pan smoking from the high heat during searing and while in the oven. It still come out delicious. Any tips on reducing the smoke? Thanks!