We split that 12 ounce filet mignon last night and it was sooooo amazing. It was cooked perfectly medium rare in my cast iron skillet and had no gristle or fat, but it wasn't short on flavor because I used a soy based marinade with some garlic and some Montreal steak seasoning. It was so tender that it cut like butter.
And, I made this broccoli side dish that was wonderful. The problem is I can't remember how I made it because I was rather lit up, but I used a cream-based sauce with wet yellow mustard, gouda, and fontina in it but I don't know how much I used or if I used any other cheeses in it. I do remember microwaving the broccoli and then mixing it with some (not sure how much) of the sauce and putting some panko and grated parm on top then baking it on high heat for a bit (not sure how long).
Of course I have to come up with a broccoli dish that's outstanding a week after the broccoli challenge is over. Maybe I will come up with a fabulous leeks dish in a month or so.
