I have the most generous friends in the world. And no, that is not hyperbole. So... a dear friend had given us 2 filet mignons. Yes, really. And they were so beautiful that there was absolutely no point in freezing them for future use... they demanded that I cook them immediately!
So, though the weather was in the 80s and humid (not the snowy day I would have preferred) I set out to prepare them as simply as possible. I made a very basic sauce using some finely minced onion, EVOO, a few creminis thinly sliced, and a touch of red wine. I preheated one of my cast iron skillets, dried the filets, dusted them with S&P, added EVOO to the skillet and then cooked the filets for 5 minutes per side. Out they came to rest for a few moments while I took some perfect juicy summer corn from Long Island, removed it f rom the cob and added some egg, S&P, and a lot of chopped chives... and lightly fried the cakes in butter. A sprinkling of thyme into the sauce, then onto the warmed plate... and MERRY CHRISTMAS!!
