Steak and Shake

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To learn more about this recipe, read the related story, "Steak and Shake," in Tasting Table's National edition. 

Shaking Beef

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.

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