When I eat beef I want the flavour of beef, not side dishes, not sauce, not aromatics. These are pan seared on the highest heat — timed three minutes each side with salt and pepper.** There’s balsamic vinegar and horseradish on the table, but not for my plate.
About fois gras, how do you like it? I prefer to put a piece of wax parchment on a small skillet and heat slices of it with a dribble of cognac. It hovers between a solid and liquid unaffected by any other flavours in the pan.
Someone complained that adding the salt when searing the steaks burns the pepper. In this case, it’s on purpose and borrowed from a technique called blackening.