To learn more about this recipe, read the related story, "Steak and Shake," in Tasting Table's National edition.
Recipe adapted from Henry Trieu, Falansai, New York City
Yield: 2 servings
Prep Time: 20 minutes (plus 1 hour to chill)
Cook Time: 5 minutes
Total Time: 1 hour, 25 minutes
1 pound filet mignon, cut into 1-inch pieces
1½ teaspoons kosher salt, divided
¼ cup soy sauce
¼ cup oyster sauce
¼ cup granulated sugar
½ teaspoon freshly ground black pepper
Juice of ½ lime
1 tablespoon grapeseed oil
2 tablespoons unsalted butter
¼ medium red onion, thinly sliced
1 bunch scallions, sliced into 1½-inch pieces
2 cups baby greens (such as spinach, arugula or watercress)
1. To a medium bowl, add the filet mignon and 1 teaspoon of the salt. Toss to combine, then cover the bowl with plastic wrap and refrigerate for 1 hour.
2. In a small bowl, whisk together the soy sauce, oyster sauce and sugar until the sugar has dissolved. In another small bowl, whisk together the remaining ½ teaspoon of salt, the black pepper and lime juice.
3. To a large skillet set over high heat, add the grapeseed oil. Right before the oil begins to smoke, after about 2 minutes, add the filet mignon and sear, without stirring, for 1 minute. Use a metal spatula to turn the beef over and cook on the other side for 1 minute. Add the butter, soy sauce mixture, red onion and scallions. Cook, stirring often, until the meat, red onion and scallions are well coated with the sauce, about 1 minute.
4. Arrange the greens on a platter and spoon the filet mignon over the greens. Serve immediately, with the lime juice mixture on the side for dipping.