Thumbs up for a tender filet mignon at midnight.
I like to crust one side hard and then lightly sear the other side, so there’s a complete range of textures and doneness in the steak, from charred to rare. It makes for very interesting depth of flavors. We do the same with scallops and hope you’ll enjoy searing one side on high heat, then touch the other side briefly
spinach, balsamic vinegar, and tender filet mignon + parmigiano reggiano