Steak a la Stone

This is old-school entertaining at its finest. Thick filet mignon, broiled to your liking, sliced thin, and draped in a glossy butter sauce loaded with sweet onions and bright red pimientos.

The technique is straightforward. Broil the steak close to the heat, turning once, while you saute onion strips in a generous amount of butter until they melt into something soft and golden. Pimiento strips go in at the end for color and a mild, sweet pepper flavor.

Sliced steak meets the butter-onion sauce, and the whole thing gets served immediately over crisp toast points that soak up every drop.

This is the kind of dish that defined dinner parties in the mid-century era, and honestly, it still holds up.

Kitchen Tips

• Cut the filet mignon half an inch thick for the best broiling results; thinner cuts overcook too fast
• Broil 3 inches from the heat source and flip only once for an even sear
• Slice the steak thin against the grain so each piece is tender and easy to eat on toast points
• Serve immediately; filet mignon continues cooking from residual heat and can go past your target doneness quickly