Filet Minon. A petite/petit (don't argue language semantics) beef
filet, about 2 inches thick. Quite nice!

I'll be pan searing it in a small cast iron skillet which is just the
perfect size for cooking a burger or a small steak. That's all I ever
use this skillet for.

I've seasoned the beef filet with coarsely ground black pepper and salt.
It's been resting, wrapped, in the fridge. I might make a little
garlic-herb butter to top the steak with.

Vegetable sides. I've got asparagus. I'm leaning towards that. I've
got brussels sprouts. I've got yellow squash and spinach. Corn on the
cob, previously grilled, would just require a quick reheat. Decisions,
decisions.

Anyone cooking anything interesting today? Breakfast, lunch, dinner/supper?

Jill