Filet Mignon, considered the king of steaks and once relegated as a cut of beef only consumed on special occasions because of price, has now crossed over to the “healthy” side of beef and consumed in  larger quantities by steak lovers, since it has little to no visible fat.  It is the most tender steak you can buy, but unfortunately not always the most flavorful. Because of that I have moved up the flavor a couple of notches by adding the herb butter buttons on top, along with a slight hint of Rosemary at the end.  Makes for a flavorful and tender bite! Ingredients: Two 4 oz filet mignons Olive Oil Hawaiian Salt Fresh chives, chopped 1 cube butter 4 cloves of garlic 2 medium shallots, sliced 4 sprigs of Rosemary Parchment Paper Method: 1. Take filet steaks from refrigerator and let them sit out for about 20 minutes – heat oven to 400 degrees at same time. 2. Remove skins from shallots and garlic and put in a garlic cooker or tin foil and pour olive oil on top – put in oven 20-30 minutes till golden …