On Sunday, May 2, 2021 at 1:20:40 PM UTC-4, 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?

They say that béarnaise sauce goes great on steak.