Cube beef into bite sized pieces. Allow filet to rest outside the refrigerator for at least one hour.

Remove stems from basil and rough chop leaves. Add mayo, basil, and lemon juice to food processor and pulse until well combined. Add one garlic clove, pulse, and taste before adding a second.  Add salt as needed.

Preheat olive oil to medium high in a large cast iron pan. Add filet to your pan and salt generously. Sear for 2-3 undisturbed and flip and sear on the other side and sear for an additional 2-3 minutes so that two of the opposite ends or the filet are caramelized. Skewer with bamboo picks and serve either hot or room temperature with garlic basil mayo. Enjoy!