Oh hey, I couldn’t hear you over the sound of my raging food boner.
Last night’s dinner was a lovely 5 ounce filet mignon, tricolore pasta tossed with pesto and a nice Chianti. Oh and the toast had the drizzlings of left over steak juice, seasoning and oil from the pan, which is one of my best ideas to date. Last night was also the first time I had to concentrate on cooking two things at the same time. Good thing there are microwave and oven timers.
These filets are thick sons of bitches and take forever to cook. I had this thing on the pan 7 minutes a side and it came out on the rarer side of medium (i.e. perfect).