Filet Mignon

Last night, we had filet mignon for dinner. They were two of the most perfect steaks I’ve ever eaten–cooked with nothing more than butter, salt, and pepper, in a cast iron skillet, on the stove and then in the oven (and then “rested” on a wire rack tented in tin foil). The perfect peppery crust on the outside, the juiciest, softest, meltiest (okay, not a word, but should be one) meat on the inside. On the side were potatoes and peas. Mmmm. Jesse and I made all kinds of happy noises while eating. And to think, we almost went out for burgers. (We’ll probably do that this weekend instead.)

The most hilarious bit? The whole dinner cost us less than it did to eat lunch at Chick-Fil-A coming home from Florida.

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