On 4/21/2020 10:03 PM, jmcquown wrote:
> Steak again.Â* A well marbled petite filet seasoned well with course
> ground black pepper and coursely ground salt.Â* It had enough fat to
> not require any sort of oil added to the pan cast iron pan to sear it
> nicely.Â* I cooked it to rare then seasoned it further with some dried
> thyme.Â* Turned it and tested it, perfectly cooked.Â* No more than
> med-rare. I finished it off in the pan with a pat of butter on top.
> Great steak!
>
> I cooked some wild rice to go with it.Â* I started the wild rice on the
> stovetop about 45 minutes before I started the cooking the steak.Â*
> Took it off the burner, covered it and set it aside.Â* I steamed some
> frozen cauliflower florets to go with it.Â* Quite a tasty dinner.
>
> Jill

We had grilled thick cut pork loin steaks with baked taters and baked
beans , green salad with fresh picked green onions . It's wet and chilly
out today , I'm leaning towards a beef and barley soup with fresh baked
rolls and a peach cobbler for dessert .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !