- 2-2¼ pounds of filet mignon, 1½” thick
- ½ teaspoon kosher salt
- Freshly cracked pepper
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 tablespoons cream sherry
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
Sprinkle half of the salt on top of the steaks. Generously pepper them. Melt the butter and oil over high heat in a 3-quart deep skillet. Place the seasoned side of the steaks down in the pan. Sprinkle with the remaining salt and pepper on top of all the steaks. Fry 5 minutes over high heat. With tongs, turn them all over and fry the other side for 5 minutes.
Combine the remaining ingredients in a small bowl. Pour over the steaks. Cover and cook over rather high heat for 2-3 minutes. Turn over all the steaks and cook over high heat, uncovered, for another 2-3 minutes, depending on how well you like your steak cooked. Remove steaks to a plate and cover; let rest for 5-6 minutes. They should be medium-rare. Discard the cooking liquid; set aside one steak for “The Evening-After Salad,” if desired. Serves 2, “with benefits.” Cover and chill leftovers.