Sauteed Steaks

Cuisine, September 1981

30 minutes — 6 Servings

Ingredients

24	ounce	beef filet steak (or tournedos - cut into 6 portions - about 4 ounces each, cut 1-inch thick, well trimmed, at room temperature)
1	tablespoon	olive oil
1	tablespoon	unsalted butter
		salt
		ground pepper

Instructions

Wipe steaks dry with paper toweling. Heat oil and butter in large heavy skillet over medium-high heat. When foam subsides, add steaks; saute, turning once, until meat is browned on outside and cooked to desired state inside: about 5 minutes total for rare, 7 minutes for medium, 10 minutes for well done. Transfer steaks to warm platter. Season lightly with salt and pepper.