I'm planning on sauteing these vegetables (bell peppers, mushrooms, jalapenos, onions) in butter and then adding in grass fed 4oz of Filet mignon.
I'm assuming the vegetables take about a minute or two and then I should add the Filet Mignon....how long should it cook for and under what heat (I always use med-high to cook)? Not sure if I should add all of them at once and start the saute. I prefer well-done.
What about 8oz of skirt steak? and 8oz NY strip steak?