A well done eye fillet?

[beginner]

I have to make one for some people at xmas lunch, I don't really care and if that's how they want it I'll do it that way but I have no idea what the best method would be, the goal is really to cook out any pinkness so I'll probably need to take the IT up fairly high. Was thinking maybe fairly low n slow for this? Will be served cold the following day. I'm half considering using a different cut if there's something that would work better but chances are I'd get yelled out if such foul play was detected.

[Captain Cook]

Indirect and reverse sear.