Seared Filet Mignon

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To make this, you use the exact same method as seared scallops, but with a longer cooking time. So to review:

1. Oil, salt, and pepper the steaks (i.e., the oil goes on the steak, not in the frying pan).

2. Heat pan to high,then sear the steaks 5 minutes each side. (You can cook them a few minutes longer on medium heat if they are particularly large or you like meat cooked to medium).

3. Remove them from the pan, and add 1/2 c of liquid, salt, and pepper. Reduce by half and stir in a slice of butter. Tonight, I used a mixture of chicken stock and marsala wine for the liquid, and it was delicious.
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