4 servings (serving size: 1 steak and about 1 tablespoon sauce)

Pair steak with classic sides like mashed potatoes and steamed green beans. This menu comes together easily, but is sophisticated enough to share with guests.

How to Make It

Step 1

Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Step 2

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

lmraor's Review

January 29, 2015
This is my favorite steak. My husband love its, I love it, it is QUICK to make with staples in the average pantry. Sometimes simple is best!

jpgloor's Review

March 30, 2014
we made this dish exactly per the recipe. Even with beans and potatoes. excellent.

LauraD318's Review

March 16, 2014
Made these for my dad's 75th birthday and what a hit. The sauce was delicious. Served with roasted fingerling potatoes, fresh asparagus, king crab legs and a salad. A very special meal for a very special occasion and the filet mignon turned out great.

user's Review

March 28, 2013
This is a great recipe, and very easy to make! I pan-seared the steaks (two big NY strips) about 3 minutes on each side and then finished them in the oven at about 400. The sauce is a breeze to make---I misread the recipe and put two tablespoons of honey in the sauce as opposed to teaspoons, and it still turned out great. Added a dash of cornstarch for a little more thickness at the end. Highly recommend, and will keep this recipe on the docket for when company comes over.

Indiamike57's Review

August 21, 2012
This has been THE go-to recipe in our family for filet. Since filet is so expensive, its been reserved for special events like Christmas and most recently, my ex's birthday. He swears its the best meal he's ever hard bar none and puts any fancy steak place to shame. We use an instant meat thermometer to ensure its cooked just right. Lastly, I highly recommend Costco's filets. They never disappoint.

Laurahauser's Review

June 19, 2012
Delicious and easy! Serving it tonight w some friends.

daneanp's Review

June 16, 2012
Fabulous. I seared the steaks in the frying pan 3 minutes on each side then finished the steaks in our Traeger BBQ 8 minutes each side @325 degrees. Perfectly cooked. I used real garlic, not from a jar. Served with baked potatoes, sauted mushrooms, and steamed green beans. Perfect Father's Day dinner. Will make again for special occasions.

nataliecom's Review

April 04, 2012
I loved this meal the first time I made it but I burned the sauce so I had to start with a cool pan to make it. I got so confident with making this only once, the second time I burned the outside of my steaks and didn't cook the middle long enough. I even sent the fir alarms off. But I will for suse try again until I get this down to an art, I love this meal.

MichelleH29's Review

January 21, 2012
Yum!!! Like another reviewer, I left out the honey and found it to be incredibly tasty, as did my husband. I made double the sauce but only 2 steaks, as we are sauce lovers. For us, that ended up being just the right amount. Served with fried potatoes and a simple side salad. Will make again soon!

FrenchieFrog's Review

January 09, 2012
Made this for dinner the other night for my fiance and it was incredible. We both loved it and I wouldn't change a thing. I used filet mignon and since they were so thick, we cooked them about 5 minutes per side for medium rare and it was perfect. We poured the remaining sauce over the filets we didn't eat and the next day they were even more flavorful. This is on our regular rotation of recipes now.