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[hughver]

Just curious, what ingredient, if any, do you add to the surface of meat prior to searing to enhance the Maillard effect? I'm preparing sous vide, pan seared prime filet mignon for supper tonight and am trying to decide how to pan sear them, butter, mayo, oil, etc. or something else. Note, guest tonight are not fans of smoked meat.

[Hank D Thoreau]

Grape seed oil. Butter is too rich for me. I may have sensitive taste buds because I have always been overwhelmed by both rich and overly sweet foods.

I think that is something to keep in mind when cooking for others. We don't all experience tastes in the same way. Some folks need a lot of flavor, while other need more subtle flavoring.

[pmillen]

I typically use ghee.

[Canadian John]

 Avocado oil.  Good taste + high smoke point.

[hughver]

Yes, Ghee is my normal go-to for searing. This time I tried a light coating of mayo with a splash of  avocado oil. No pictures but the color was perfect. As for taste, I'm not sure if was any better or worst than my normal technique but I cannot remember ever having a better filet. 

[bregent]

I typically use tallow. Ghee is also great but I usually don't have that around and always have tallow on hand. Both have high smoke points.

[Bentley]

Salted butter.