Peace family, how about something delicious that isn’t too difficult? My friend Tram and I had a wonderful meal of grass-fed organic steak, steamed new potatoes (dug from my family’s garden) with garlic butter and parsley, and salad! I really enjoyed it, and she did, too!
For the filet mignon, if it is about 1 inch to 1.5 inches thick:
About 20-30 minutes before cooking, pull the fully thawed steaks out of the refrigerator and allow them to come to room temperature. When ready, sprinkle them generously with salt and pepper. Heat about 1 tablespoon butter and 1 tablespoon olive oil over medium heat in a skillet, and when the butter has foamed and subsided and turned slightly golden, and there is a bit of smoke, lay the steaks into the pan to fry. For medium rare steaks, sear for four minutes on each side, turning only once. (For medium, cook four and a half minutes, and for medium well, cook five minutes.) Put cooked steaks on a plate and cover with aluminum foil. Let rest for five minutes before serving.
Steamed Garlic Potatoes: Take about four white or red-skinned potatoes and slice into bite-size pieces. Steam for 10-15 minutes in a steamer basket, until the potato pieces are tender enough to be pierced with a fork fairly easily. Drain, then pour into a bowl with a few tablespoons of butter and one garlic clove, chopped finely. Add a few sprinkles of your favorite herb: rosemary, parsley, or sage are each nice.
Share the meal with a good friend, and bon appétit!