Charcoal Grilled Filets Mignons

"For seasoning the steaks, we prefer coarse-grained kosher salt because it's easier to sprinkle than fine-grained table salt. For grilling the steaks, we prefer hotter-burning hardwood charcoal, though regular briquettes are fine, too. If you use briquettes, use one large chimney-full (about 6 pounds); you may also have to sear the steaks about 30 seconds longer per side. If the filets are misshapen or unevenly cut, as supermarket steaks sometimes are, tie each one before grilling. We recommend serving the filets with one of the following flavored butters or olive oil; salsa verde is another excellent option...."