On Sun, 2 May 2021 13:20:33 -0400, 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

same steak as you and some sort of green vegetable.
Janet US

On Sunday, May 2, 2021 at 2:50:55 PM UTC-4, US Janet wrote:
> On Sun, 2 May 2021 13:20:33 -0400, 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
> same steak as you and some sort of green vegetable.

I wonder why everyone chooses asparagus salad and cabernet sauvignon with steak?

On 5/2/2021 4:06 PM, bruce bowser wrote:
> On Sunday, May 2, 2021 at 2:50:55 PM UTC-4, US Janet wrote:
>> On Sun, 2 May 2021 13:20:33 -0400, 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
>> same steak as you and some sort of green vegetable.
>
> I wonder why everyone chooses asparagus salad and cabernet sauvignon with steak?
>
Good flavor combinations. Most times with steak I have a Cabernet but
not always asparagus. Mushrooms and onions too!

On 5/2/2021 4:37 PM, Ed Pawlowski wrote:
> On 5/2/2021 4:06 PM, bruce bowser wrote:
>> On Sunday, May 2, 2021 at 2:50:55 PM UTC-4, US Janet wrote:
>>> On Sun, 2 May 2021 13:20:33 -0400, 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
>>> same steak as you and some sort of green vegetable.
>>
>> I wonder why everyone chooses asparagus salad and cabernet sauvignon
>> with steak?
>>
> Good flavor combinations.Â* Most times with steak I have a Cabernet but
> not always asparagus. Mushrooms and onions too!

Everyone? Heh.

Jill

On 2021-05-02 4:37 p.m., Ed Pawlowski wrote:

>> I wonder why everyone chooses asparagus salad and cabernet sauvignon
>> with steak?
>>
> Good flavor combinations.Â* Most times with steak I have a Cabernet but
> not always asparagus. Mushrooms and onions too!

It works for me. I cab merlot can be good too. Lightly sauteed
mushrooms, asparagus or some other green vegetable. I like to have a
salad with blue cheese dressing with it.