On 2021-05-02 1:20 p.m., jmcquown wrote:
> Filet Minon.Â* A petite/petit (don't argue language semantics) beef
> filet, about 2 inches thick.Â* 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.Â* 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.Â* I might make a little
> garlic-herb butter to top the steak with.
>
> Vegetable sides.Â* I've got asparagus.Â* I'm leaning towards that.Â* I've
> got brussels sprouts.Â* I've got yellow squash and spinach.Â* Corn on the
> cob, previously grilled, would just require a quick reheat.Â* Decisions,
> decisions.
>
> Anyone cooking anything interesting today?Â* Breakfast, lunch,
> dinner/supper?
>
> Jill

Sounds great Jill.
We are roasting a chicken.