Originally Posted by CheeseFrog

Put the filet on a paper towel, place it in a tupperware box drilled with holes in it (for ventilation). Then place it in your fridge for 24-36hrs to "age" the meat. When you're ready to cook, take it out of the fridge and let it come up to room temperature. Lightly glaze it with extra virgin olive oil, then sprinkle kosher salt and ground black pepper (freshly ground) all over it. At this point you can either grill it or cook it in a pan to medium-rare goodness