Burger by Andre

Monday August 22, 2011. This burger was basted with some awesome sauce, I don't know what, but it was so delicious, even without any condiments added. So great. We were in Buffalo and Andre and Marilyn had the whole family over for dinner.

The Progress of a Filet Mignon

  Here she is in the wrapper, having been thawed overnight.

 Mmmmm, naked, fresh out of the wrapper.

 A little bit of salt and pepper, and a brushing of oil.

 And into the pan!

 A few minutes on each side makes it medium rare, pink and warm in the middle.

 Seriously, isn't that gorgeous?

 That is exactly the way I like my steaks done.

And a close up view. Aaaaahhhhhh!

This is another steak from Misty (see "Omaha Steak" post) and these photos are from April 4, 2011.

Omaha Steak

This gorgeous steak (and three others) was a gift from Misty. We were chatting one day, and I was whining about craving red meat and the lack of quality options. Not only did she try to suggest things that I could eat, but she sneakily went to the Omaha site and ordered four amazing slabs of beef for me, two strips and two filets. And they are easy as hell to cook - a little salt and pepper, fried in a little oil, a few minutes on each side - perfect. Thanks, Misty!