The recipe itself is a little wordy and detailed, but the whole thing goes together in under 10 minutes! And it really is goooood. I'll definitely be making this again. I might even experiment with adding other flavors with the butter - wine? Fresh herbs? Soy or teriyaki sauce? Just a smidge of any of those would probably taste really good.
Also, I have to put in my two cents here about red meat: First off, I really don't know a thing about cuts of meat. I typically wait until Filet is on sale and then buy it. Because, it's hard to screw up Filet Mignon; it really doesn't need much of anything added to it, and it's delicious. Aside from that, I really like to buy "natural" meat. I know, I know - that "natural" label is impossible to regulate, and you don't truly know how much more natural the meat is than regular stuff. But I will say this: Bo and I can totally taste the difference. Whenever I spring for "natural" meats in the butcher case, they've tasted better. I'd like to think that their claims of zero hormones are, indeed, better for me, but who really knows.