Filet Mignon!

Served here with Spicy Daal over White Rice and fresh cilantro from our garden.

Okay, I am not one to buy expensive, fancy-cuts of beef but when my 14 year old son asked me to buy some London Broil and a little tiny piece was $15.00 (6.99/lb!) because the prices went up after the coronavirus, I could not bring myself to buy it. Instead, believe it or not, there was a package of Filet Mignon on sale for 14 dollars and change.

My son never tried Filet Mignon before but when I got home, he Googled how to prepare it: Let it warm to room temp for 30 minutes, pat it dry with papertowels, sear it in an oven-safe pan on the stovetop with a little garlic, butter, Canola oil, coarse salt and pepper for 3 min on each side until a crust forms. Transfer it to a 450 degree preheated oven. Roast 7 minutes for medium-rare and baste with the remaining juices from the pan. Let it rest for 10 minutes before serving.

It was out of this world, delicious!

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