Saturday Supper: Filet Mignon

We started last night’s dinner with a salad: red leaf lettuce, roasted beets, crumbled goat cheese, toasted walnuts, and homemade vinaigrette.

Salad

For the main course, I used filet mignon left over from our annual New Year’s Eve fondue. There was one whole one plus half of another, totaling 8 ounces — just enough when split between the two of us since we like to keep our meat portions to about 4 ounces. One of the best things in our kitchen is the indoor grill in the center of our cooktop. Great to have during the winter or when it rains during warm weather months. I grilled the steaks and happily managed to get them to come out medium rare. Accompaniments were baked potatoes with butter and sour cream sprinkled with chopped scallion (I didn’t have any chives on hand); and lightly candied carrots.

Filet Mignon

Michael didn’t have dessert, but after cleaning up, I treated myself to a black and white ice cream soda: Fox’s U-Bet Chocolate Syrup, Breyer’s Vanilla, and seltzer made with our Soda Stream.

Black & White Ice Cream Soda

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