jmcquown wrote:

> 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

Not that spectacular but here's dinner:

Cast iron pan of potatoes: added olive oil, onions, dry minced garlic
(out of fresh just now), Fenugreek, a little kosher salt.

2 cobs of corn, steamed in husk.

Gai Lan (chinese broccoli) steamed with the corn.

Fresh cut mango.