HER MAJESTY’S FILET MIGNON

There’s nothing better than a perfectly cooked filet.  After spaghetti dinners, this is my second favorite go-to comfort meal.  A small prime filet cooked to medium rare/rare accompanied by something green and something starchy is a dinner fit for a queen.  And the method couldn’t be easier.  Just coat the beef in salt and pepper and pan fry it!  As much as I love grilled meat, this small filet lives up to its full potential with a quick sear in olive oil and butter.  And, yes, you could do this for two people or more… but WHY WOULD YOU? Enjoy your alone time every once and a while.  Watch what you want to on t.v., listen to Joss Stone as LOUD as you want, and invite the dogs inside. This Saturday night, I made a Bearnaise sauce, oven roasted some skinny asparagus and heated up one of Langenstein’s stuffed baked potatoes.  I pulled a bottle of Chateau Montelena off the grocery store shelf because I know I’ll always like it, no surprises. Then I screened ELVIS (2022) and ARTHUR (1981) and laughed out loud when Dudley Moore’s Arthur said: “Isn’t this fun? Isn’t fun the best thing to have? Don’t you wish you were me? I know I do.” Because that’s the way I was feeling when I sat down to enjoy this meal and my evening and my house and dogs and life in general. Not every day is perfect but life sure is fun.  The pictures below are of my mom and two of my sweet dogs. Guess which picture is a little touched up!  By the way, the asparagus spears were roasted at 350 degrees with olive oil, salt and a good sprinkle of grated parmesan cheese until tender but still slightly crunchy, and they were delicious!  And there’s a recipe for Bearnaise sauce on this site, too.  Treat yourself like royalty because if you don’t, no one else will.